This is a nice, fruity and lighter version of cole slaw. In summer, I like to add mango, pineapple, peaches, or nectarines to cole slaw. I dress this version with a sweet chile vinaigrette, which compliments the fruit just ever-so nicely. It’s summery. This is dead simple to make and it’s perfect for the non-mayonnaise crowd. It’s a great take-along for summer BBQ’s and picnics. Get out a good-sized bowl, and place the Thai sweet chile sauce, lime juice, sesame oil, fresh ginger and garlic, along with salt and pepper. Give it a good stir until thoroughly combined. Add the cole slaw (or shredded cabbage), scallions, diced fruit (in this case, mango) and the fresh mint. Give it a good toss just to combine. Set the mixture aside to allow the flavors to meld and the cabbage to wilt a bit. When you’re ready to serve the slaw, place it in a serving bowl and top with toasted sesame seeds and chopped cashews (or peanuts). And that’s all there is to it.
Mango-Cabbage Slaw with Sweet Chile Vinaigrette
- Sweet Chile Vinaigrette:
- 1/2 cup Thai sweet chile sauce
- Juice of 1/2 large lime (or more to taste-I used about 3 tablespoons)
- 1 teaspoon Asian sesame oil
- 1 teaspoon freshly grated ginger
- 2 garlic cloves, grated
- 2 large pinches kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 16-ounce bag cole slaw
- 2 scallions, thinly sliced
- 1 cup diced ripe mango
- 2 tablespoons finely minced fresh mint
- 2 tablespoons toasted sesame seeds
- 1/4 cup coarsely chopped roasted cashews
In a large bowl, combine the sweet chile sauce, lime juice, sesame oil, ginger, garlic and salt and pepper. Whisk until well combined. Add the remaining ingredients, except the sesame seeds and cashews. Toss to combine; set aside for 15-30 minutes. Just before serving, sprinkle with the sesame seeds and cashews; serve immediately.
Mango-Cabbage Slaw with Sweet Chile Vinaigrette Recipe©Marcia Lahens 2018. All rights reserved.