I've never been a big fan of traditional cole slaw, so I like to play around with the basic premise (finely-shredded raw cabbage and a vinaigrette) to incorporate more unusual flavors. In the past, I've made a stone fruit slaw with apricot and plum that was absolutely delicious. So I figured, why not mango slaw?
It's mango season in Ghana and the fruit is omnipresent on Accra's city streets. As a result, I've been thinking a lot about how to integrate mango into my daily diet. When I incorporate mango into recipes rather than just eating the plain fruit raw, I often use it as a dessert. In my quest to find a way to incorporate it into a lunchtime dish, I had the idea to make it into a mango "slaw."
Mango Slaw
2 mangoes, peeled, pitted and cut into short, thin strips
1 small head of cabbage, halved and sliced very thinly
1/2 red onion, thinly sliced
Juice from 2 limes (about 6 tablespoons)
1/4 cups apple cider vinegar
2 olive oil
1/4 teaspoon kosher salt
1 serrano chile, seeded and minced
1/4 cup toasted cashews, chopped
Combine all ingredients. Toss with with the vinaigrette if eating immediately or put it aside to add to the mango slaw later to avoid excessive sogginess. If you're looking to add some pretty color, toss into some julienned bell peppers.