Fresh Mango And Chinese Cabbage Coleslaw
Serves: 10
Ingredients
¼ large Chinese cabbage (or ½ small)
1 mango, under ripe
3-4 spring onions, trimmed and sliced
1 raddichio lettuce, shredded
2 cups bean sprouts
1-2 oranges, peeled and sliced or chopped
1 cup toasted cashews
¼ cup each chopped fresh mint and coriander
2 tblsp oil
1-2 tblsp fish sauce
1-2 tblsp sweet chilli sauce
1 tsp grated orange rind
1 mango, under ripe
3-4 spring onions, trimmed and sliced
1 raddichio lettuce, shredded
2 cups bean sprouts
1-2 oranges, peeled and sliced or chopped
1 cup toasted cashews
¼ cup each chopped fresh mint and coriander
Dressing
½ cup fresh orange juice2 tblsp oil
1-2 tblsp fish sauce
1-2 tblsp sweet chilli sauce
1 tsp grated orange rind
The firmer the mango in this coleslaw, the better, as it has a sharpness to it, rather than the sweetness that comes as it ripens.
Method
1. Cut the thick white core from the cabbage and then shred the remaining cabbage leaves. Cut down either side of the mango stone and peel away the skin. Finely slice the mango halves and place in a bowl with the cabbage, raddichio, sprouts, oranges, cashews, mint and coriander.
2. Shake together all the dressing ingredients in a screw-top jar and toss through the coleslaw about 30 minutes before serving. This will be enough time to allow the flavours to mingle together without the cabbage leaves softening too much.
