Not sure if you’ve noticed, but some posts have more preparation photos and tips than others. The ones that include more details are the salads that I made and the ones that usually just include a finished salad picture are the salads that my club members made. I can’t be in everyone’s kitchen taking pictures while they make salad. By the way, we’re up to five members now, not sure if I mentioned that. I kind of feel like I should change our slogan, but I like it too much.
Also, whenever a salad recipe is based on or adapted from another recipe found online or in a cookbook I give credit where credit is due. If no source is listed, this means we created the recipe all by ourselves. All photos are taken by us of our actual salads.
A few notes about this salad: It was a little too sour for my liking. We must have got sour instead of sweet mangoes. If this happens, dial down the amount of lime juice used or alternatively add a little honey to the dressing. One trick for getting the most out of your limes is to squeeze them once they are at room temperature. If you pull them directly from the fridge, microwave them for a few seconds (20-30) to warm them up, then squeeze.
A friend got me the Smitten Kitchen Cookbook for my birthday, but I haven’t received it yet. I hope I get it in time for her Bay Area book signing November 4. This is the holy grail for food bloggers, congrats Deb.
Salad found on smittenkitchen.
Ingredients
makes 5 servings
- 2 mangoes, peeled, pitted and julienned
- 1 to 1 1/4 pounds Napa cabbage, halved and sliced very thinly
- 1 red pepper, julienned
- 1/2 red onion, thinly sliced
- 1/4 cup thinly sliced fresh mint leaves
- 1/4 cup toasted cashews, coarsely chopped
Dressing:
- 6 tablespoons of fresh lime juice, from about two limes
- 1/4 cup rice vinegar
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon red pepper flakes
Toss mangoes, cabbage, pepper and onion in a large bowl. Whisk lime juice, vinegar, oil, salt and red pepper in a smaller bowl and pour over slaw. Let sit in the fridge for at least an hour before serving to let flavors soak in. Toss with mint leaves and sprinkle with cashews right before serving.
