Asian-Mango-Cabbage-Slaw

"What's for Dinner Honey?"

This is recipe #2 in a series of summer salads {see #1 and the rather lengthy explanation of our love of salad here>}. 

It's an Asian flavored mango slaw adapted from Smitten Kitchen that we stumbled upon last year and were....smitten.  We hope you are too.

Mango Slaw with Cashews and Mint- From Deb at Smitten Kitchen

2 mangoes, peeled, pitted and julienned

1 medium sized Napa cabbage, halved and sliced very thinly

1 red pepper, julienned

1 mild poblano pepper julienned
3 green onions, thinly sliced
 into slivers
fresh lime juice from about two limes

1/4 cup rice vinegar
1 tablespoon chili oil
1/2 teaspoon salt

one shake of red pepper flakes
1/4 cup thinly sliced fresh mint leaves

1/4 cup toasted cashews, coarsely chopped

Toss mangoes, cabbage, peppers and green onion in a large bowl. Whisk lime juice, vinegar, chili oil, salt and red pepper flakes in a smaller bowl and pour over slaw. You can either serve this immediately or leave the flavors to muddle for an hour in the fridge. Before serving, toss with mint leaves and sprinkle with cashews.

Editors Note:  Betty is in love with this salad.  At first we pretended not to like mango {but we love the calamari at the Square Cafe smothered in mango} then we pretended not to like cashews, until David E made us fall in love with them at the Fruit Center.  We also make this and substitute cilantro for the mint and peanuts for the cashews. 

So now that we are all gaga {not Gaga} over the Slaw.  We're going to:
- marinate chicken in mint and lime, grill it, slice it, and serve tossed in this slaw
- toss it with soba noodles {get them Whole Foods} and more rice vinegar, lime, and chili oil
- roll it up in a leaf of buttercrunch lettuce and serve it as an appetizer with dipping sauce
- serve it alongside seared black pepper crusted tuna and black sticky rice