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Asian-Style Slaw with Green Mango

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Serves four to six.

Yields 4 to 5 cups.

  • To learn more, read:
    A Fresh Take on Slaws
  • by from Fine Cooking
    Issue 80

The tangy flavor of the green mango in this slaw goes really well with fish or shrimp.

  • 1 small Napa cabbage (about 2 lb.), quartered lengthwise, cored, and halved crosswise
  • 2 small shallots, very thinly sliced (about 2 Tbs.)
  • Kosher salt
  • 1 unripe mango (about 1 lb., as green as possible), peeled and pitted
  • 2 Tbs. lime juice; more to taste
  • 2 Tbs. vegetable oil
  • 1 Tbs. fish sauce
  • 1 medium clove garlic, minced (about 1 tsp.)
  • 1 small red hot chile, seeded (if you like) and minced (about 1-1/2 tsp.)
  • 1 tsp. granulated sugar
  • 1/2 cup chopped fresh basil, cilantro, or mint (or a mix)
  • 1/3 cup coarsely chopped salted peanuts (don’t use dry roasted)

Thinly slice the cabbage in a food processor using the 4mm slicing disk (see the box at right) or by hand; you should have about 8 packed cups. In a colander, toss the cabbage with the shallot and 1 tablespoon kosher salt. Lay a plate that fits inside the colander on top of the cabbage and set a heavy can or jar on top of the plate. Drain the cabbage in the sink or over a bowl for 30 minutes.

If using a food processor, switch to the grating disk and grate the mango (see the bottom right photo in the box at right) or cut it into very thin (julienne) strips by hand; you should have 1-1/2 to 2 cups. Put the mango in a large bowl.

In a small bowl, mix the lime juice, oil, fish sauce, garlic, chile, and sugar.

Turn the cabbage out onto a clean dishtowel or some paper towels and pat it thoroughly dry. Toss the cabbage with the mango, herbs, and dressing. Season to taste with more kosher salt and lime juice if needed. Sprinkle with the peanuts and serve immediately.

nutrition information (per serving):
Size : based on six servings; Calories (kcal): 180; Fat (g): fat g 9; Fat Calories (kcal): 80; Saturated Fat (g): sat fat g 1.5; Protein (g): protein g 5; Monounsaturated Fat (g): 4; Carbohydrates (g): carbs g 21; Polyunsaturated Fat (g): 3.5; Sodium (mg): sodium mg 980; Cholesterol (mg): cholesterol mg 0; Fiber (g): fiber g 4;

Photo: Scott Phillips

Oh my gosh. This is AMAZING. I doubled the recipe, and I think my husband and I have eaten 3/4 of it already. The salt on the cabbage was a little too much--we tasted it after it drying it and it was way more than it needed. I ended up soaking it in ice water in my salad spinner for about 10-15 min, and then it tasted spot on. Someone mentioned the flavor was bland but we thought it was very complex, however, we did use a generous mix of all three of the herbs--cilantro, mint, and lime. It's kind of like when you order summer rolls and they skimp on the herbs. If I don't have all three, I feel a little cheated. Also, our mangoes were green and firm, but after opening them, one was quite ripe and sweet, which also added to the overall complexity of the dish. This satisfied many of our Thai food cravings all at once. We'll make this again for sure.

I wanted to love this, because it is definitely easy, but it didn't have a ton of flavor. I used basil, maybe mint would have been better.

Excellent side dish. It is vastly different from a traditional slaw and yet a real crowd pleaser.

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