Mango Slaw with Cashews and Mint

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Mango Slaw with Cashews and Mint

Serves 6  | Prep Time: 15 minutes | Cook Time: none

I just learned it’s mango season here in Texas. And what better way to highlight this wonderful fruit in a vibrant and crunchy salad. Goes so well with the Achiote Marinated Pork Chops.


2 mangoes, peeled, pitted and julienned
1 to 1 1/4 pounds Napa cabbage, halved and sliced very thinly
1 small jicama, cut into matchsticks
1/2 red onion, thinly sliced

1 head of romaine hearts (optional)
Juice of about two limes
1/4 cup rice vinegar

2 teaspoons fish sauce; optional
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon red pepper flakes, or to taste (or omit this and whisk in a chile paste to taste)
1/4 cup thinly sliced fresh mint leaves
1/4 cup toasted cashews, coarsely chopped

Broccoli sprouts; optional

Chef Tips

About your mango: This salad will work with almost any variety or ripeness of mango, whether sour or sweet. Use the one you can get, or that you enjoy the most. In general, a firmish not overly ripe mango (unlike the very ripe, sweet one I used) holds up best but all will be delicious in this salad.



Toss mangoes, cabbage, jicama, onion and romaine (if using) in a large bowl. Whisk lime juice, vinegar, oil, salt and red pepper 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 and broccoli sprouts if using.