Name: Spicy Mango Slaw
Prep time: 30 min
Total time: 40 min
Ingredients: 3 c. shredded green cabbage (from about 1/4 small head); 1 large green mango, peeled and shredded (about 3 c.); 1 large ripe mango, peeled and cubed (about 2 c.); 1 large jalapeño, seeded and minced; 1 large shallot, minced; Zest of 1 lime; Juice of 2 limes; 2 tsp. granulated sugar; 1 tsp. kosher salt; 1/3 c. spicy mayo; 1/2 c. chopped fresh cilantro; 1/4 c. chopped fresh mint; Crushed red pepper flakes, for serving (optional)

There are two types of mango for two times the fun in this spicy mango slaw! Perfect for cookouts or a cold side of salad, you'll need just 30 minutes for this.

Spicy Mango Slaw

c. shredded green cabbage (from about 1/4 small head)

green mango,

mango,

jalapeño,

shallot,

lime

limes

granulated sugar

kosher salt

c. spicy mayo

c. chopped fresh cilantro

c. chopped fresh mint

red pepper flakes,

Do you prefer ripe mangoes or green mangoes?

In a large bowl, toss cabbage, mangos, jalapeño, shallot, lime zest and juice, granulated sugar, and salt. Let stand 5 minutes.

Add mayo, cilantro, and mint and toss to combine. Sprinkle with red pepper flakes, if using.

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This Mango Slaw Is For All The Sweet & Spicy Lovers

- It's summer, it's hot. You need something quick and fast and cold to eat with no heat involved. I got you. For these times, what you need is spicy mango slaw. We'll be making a very quick two ingredient, spicy mayo and then we'll be using two different kinds of mango, along with some green cabbage for a nice, punchy little salad. It's a little sweet, a little spicy, a little tangy, and very, very creamy. Best of all, it covers your fruits and your veggies and it tastes absolutely refreshingly delicious. So let's talk ingredients. For cabbage, I'm using a green Savoy cabbage. You can use purple. You can use green you can use whatever you like, even Napa and iceberg. However, this one holds up best in terms of texture and crunch. While purple cabbage can be a little bit bitter, green cabbage tends to be sweeter and more juicy. So this is my preference. Then we come to the mangoes. There are two types of mangoes, green mango and ripe mango. And even if this looks green, it's eventually gonna taste like this one. Whereas green mango is crunchier and a lot more interesting. Green mango has the fragrance of ripe mangoes but it also has the slightly heartier texture of raw papaya. And it's fantastic for texture in salads. If you can't find green mango, your best bet is to go for an unripe mango like this one. Just know that even though this looks green, it will still cut a little bit softer than an actual green mango will. So you might have to just go with cubes on this one, rather than the strands. And speaking of strands, let's cut up some mango together. For the ripe mango, we're going to peel it all around until all of the skin is off. And then we're going to take off the little stem end. We're going to trim around the large pit in the middle, yielding us three pieces of mango. Two outer pieces will have the most meat. We'll go ahead and cube that up. I like going for a half inch cube but it's totally bite size and dependent on what you want. For the green mango, we're gonna do pretty much the same thing by peeling the exterior, taking off the stem end. But then we will go ahead and slice it real thin, all the way until we meet the pit. We're gonna stack those very thin slices, turn them 90 degrees and give them a julienne all the way through. You're gonna end up with thin little matchstick straws, perfect for your salad. For both mangoes, the piece around the middle with the pit inside, you can cut around the flesh and then trim those into your bite size pieces or into your julienne's, whatever you want. Next we're gonna prep our remaining produce, which includes the cabbage. Just go ahead and thinly slice that until you have about three cups of shredded cabbage. When you're prepping your cabbage, be sure to trim out that core. It's a little bit spicy and very tough to chew. You'll also be taking one large jalapeno, trimming out the membrane and the seeds discarding those along with the stem and then mincing the rest of that pepper into little tiny dice. For a little bit of punch, we're going to go ahead and mince up a large shallot. It's gonna add a little nice crunch to your salad, along with a little nice purple color. You're going to put all of your fruits and veggies into a large bowl. And then you're going to go ahead and take the zest of one lime, add it to that bowl. You're also going to juice up two limes and straight into that bowl. To get the most out of your lime, I like to take a huge spoon and just use the edge of it to help you pressure out all of the juices. You might get a little pulp in there. That's gonna add flavor too. After juicing, your limes should look spent like this and your bowl should look like that. We're gonna give it a nice good toss with some salt, some sugar and then we're gonna move on to making our spicy mayo. Once you've mixed everything together with the lime juice, sugar and salt, let it sit aside for about five minutes so that it can get seasoned and everything can just mingle together for a bit. Spicy mayo is basically three parts mayo to two parts Sriracha, with a little bit of sugar and a pinch of salt added. Mix it until it's nice and creamy and smooth and all combined. And then you're gonna take some of that mayo and drop it straight into your bowl. Give it a nice, good toss until it's evenly combined. And then we hit it with some herbs. I like to save the herbs for last because they will oxidize and blacken as time goes on. Also with the exposure to acid and oil, they'll wither. So I'm using cilantro and mint here. You can substitute with scallions, basil or any other soft herbs you like. A nice, big, healthy dose of mint and cilantro. And you can pretend you're adding a little extra veggies in there because you are. Give it a nice, gentle, big toss. And there you have it, spicy mango slaw. If you like even more spice, sprinkle on a little crush red pepper flakes on top, just for a color pop. This slaw is perfect to go on chips or alongside your hot dogs and burgers for the summer. And it's perfectly fine on its own. Take a bite, enjoy it. Savor the fragrance of mango, the sweetness and the juiciness mingling with that jalapeno pop, the shallots and the herbs combining to give you just the tri-layered salad experience. Make sure in every bite you get a little bit of everything. So you have the perfect counterbalance of textures and flavors. If you give mango slaw a try, drop us a common down below, was it spicy enough for you? Was it tart and sweet enough for you? How did you like the textures? Until next time, stay crunchy. (upbeat music)

Spicy Mango Slaw

Prep Time: 30 minutes

Total: 40 minutes

Servings: 6

Ingredients

Instructions

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