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.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
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.
© 2020 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?