Do mango and cabbage go well together? In my personal opinion, no. How about mango, cabbage and lime juice? Again, no. So why the heck did I make this Mango and Cabbage Slaw?
Just to see if I was right. Or wrong. Sometimes, certain food combinations which I think do not go well, actually do. Just like vinegar and spices in Pork Vindaloo.
This slaw recipe from Nom Nom Paleo uses ripe mangoes, cabbage, mint, shallots, lime juice and is seasoned with salt and pepper.
I made some changes by using a semi-ripe mango because I prefer it this way. The mango is still fairly firm with a nice balance of sweet and sour. I also added a tablespoon of plum sauce because I found just using lime juice and salt gave the salad a very one dimensional flavor. I always like a little bit of sweet in my salads.
I had this Mango and Cabbage Slaw with a piece of pan fried salmon. I prefer to eat salmon at home and avoid ordering this fish when eating out because (1) it is expensive and (2) the restaurant tends to overcook it. Not only do you get crispy skin, the whole fish is crispy and dry.
My preferred level of doneness is crispy on the outside and still soft and moist on the inside.
So how did I find this slaw? Honestly? I was right when I thought that this cabbage-mango-lime juice does not work. But that's just me. Other people may like this.
Mango and Cabbage Slaw
Recipe source : Adapted from Nom Nom Paleo
- 1/2 a small cabbage, thinly sliced
- 1/2 a semi-ripe (or if you prefer, ripe) mango (my mango was big, so I used only half)
- 1 green chili, thinly sliced
- 4 shallots, thinly sliced
- a handful of mint, thinly sliced
- juice from 5 small limes (limau nipis)
- salt to taste
- 1 tbsp plum sauce (or sugar for sweetness)
1. In a small bowl, mix sliced shallots, lime juice, salt and plum sauce. Set aside.
2. In a mixing bowl add cabbage, mango, chili and mint.
3. Then pour the shallot/lime juice mixture and toss to mix.