Crunchy Thai Mango Cabbage Slaw: A Taste of Summer 🥭🥬🥜
ingredients:
For the Slaw:
4 cups (about 400g) shredded green or Napa cabbage (or a mix)
1 cup (about 100g) shredded red cabbage
1 large ripe mango, peeled and julienned or diced
1 large carrot, peeled and julienned
1 red bell pepper, thinly sliced
½ cup (about 80g) chopped roasted peanuts
½ cup (about 15g) fresh cilantro, chopped
¼ cup (about 5g) fresh mint leaves, chopped (optional)
1-2 green onions, thinly sliced
For the Peanut Dressing:
⅓ cup (80ml) creamy peanut butter
¼ cup (60ml) lime juice (from 1-2 limes)
2 tbsp (30ml) soy sauce or tamari
1 tbsp (15ml) maple syrup or agave nectar
1 tbsp (15ml) sesame oil
1 tsp (5ml) sriracha or chili garlic sauce (optional, for heat)
1-2 tbsp (15-30ml) water, to thin if needed
1 clove garlic, minced (optional)
directions:
1. In a large bowl, combine the shredded green cabbage, red cabbage, julienned mango, julienned carrot, sliced red bell pepper, most of the chopped peanuts (reserve some for garnish), cilantro, mint (if using), and green onions.
2. In a small bowl or jar, whisk together all the dressing ingredients: peanut butter, lime juice, soy sauce (or tamari), maple syrup (or agave), sesame oil, sriracha (if using), and minced garlic (if using). Whisk until smooth. If the dressing is too thick, add water 1 tablespoon at a time until you reach the desired consistency.
3. Pour the dressing over the slaw ingredients in the large bowl.
4. Toss everything together gently until the slaw is evenly coated with the dressing.
5. Taste and adjust seasoning if necessary (more lime juice for tang, more sweetener, or more sriracha for heat).
6. Let the slaw sit for about 10-15 minutes before serving to allow the flavors to meld.
7. Garnish with the reserved chopped peanuts before serving.
Recipe Information:
Preparation Time: 20 minutes | Cooking Time: 0 minutes | Total Time: 20 minutes (+10 min resting) | Calories per Serving: approx. 250-350 | Number of Servings: 4-6
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