Servings: 6 to 8
Shredded napa cabbage, red pepper, matchsticks of mango, fresh mint, and thin slices of red onion hang out in a lime and rice-vinegar dressing, then get topped with toasted cashews. This can be a main-dish salad, or it goes well with pork chops, or grilled chicken or tofu. It will work with almost any variety or ripeness of mango, whether sour or sweet. Use the type you can get or that you enjoy the most. In general, a firm but not overly ripe mango holds up best, but all will be delicious in this salad.
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Made this without the cabbage as this is very similar to a favorite salad from the local Thai restaurant and it was excellent - so now we can enjoy it much more often.
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