Mango Slaw with Cashews & Mint
2 mangoes, peeled, pitted and thinly sliced
1 pound green cabbage, halved, cored, and sliced very thinly
1 red pepper, thinly sliced
1/2 red onion, thinly sliced
Juice of 2 limes
1/4 cup apple cider or white wine vinegar
2 tablespoons oil of your choice (we like sesame oil)
1/2 teaspoon salt
1/4 teaspoon red pepper flakes, or to taste (optional)
1/4 cup thinly sliced fresh mint leaves
1/4 cup toasted cashews, coarsely chopped
Toss mangoes, cabbage, pepper and onion in a large bowl.
Whisk lime juice, vinegar, oil, salt and red pepper in a smaller bowl, and then 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.
Recipe adapted from Smitten Kitchen