Mango Slaw
Light and colorful, it’s just as happy piled onto BBQ chicken as it is served for Shabbat lunch, pairing effortlessly with almost anything and bursting with fresh, tangy flavor.
Yields 6 servings.
Ingredients:
800 gr. purple cabbage, shredded
4 scallions, thinly sliced
1 chilled mango, peeled and sliced
½ cup roasted slivered almonds
1 Tbsp. grated lemon zest
Dressing:
¼ cup olive oil
¼ cup orange juice
1 or 2 Tbsp. honey (to taste)
½ tsp. salt
Dash of pepper
Peel the chilled mango with a vegetable peeler, then shred, grate, or slice it into thin strips and place in a large bowl. Add the shredded cabbage, scallions, and lemon zest.
For the dressing: In a small bowl or jar, whisk together the olive oil, orange juice, honey, salt, and pepper. Taste the dressing and adjust the honey or orange juice to your liking. Refrigerate until ready to serve.
Just before serving, add the roasted slivered almonds to the salad, pour on the dressing, and toss well.
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| Enjoy! |
