Tossed mango and crunchy cabbage with lime dressing and Habanero Sea Salt. A bright, gently spicy Flour & Herbs side for grilled dinners.
Flour & Herbs recipes
Mango-Cabbage Slaw with Habanero Lime Dressing
By Flour & Herbs. Total time includes resting or chilling where specified; cooking times can vary.
Directions
- Whisk the dressing. In a large bowl, whisk the lime juice and olive oil with the measured small amount of Habanero Sea Salt. Distribute the salt well so no bite gets a concentrated pocket of heat.
- Prepare and toss. Shred the cabbage finely and grate the carrot. Peel the mango, cut the flesh away from the stone and dice it. Add everything to the dressing with the cilantro, then toss gently so the mango keeps its shape.
- Let the flavors mingle. Let stand for 10 minutes, tossing once halfway through. The cabbage should soften slightly while retaining its crunch. Taste after resting before deciding whether any more seasoning is needed.
- Serve or chill. Toss again and serve alongside grilled food or tacos. If serving later, cover and refrigerate. Lift portions from the bowl rather than pouring over all the collected juices, which can make the plate watery.
Estimated nutrition: 140 calories per serving (1/4 of the recipe). Includes listed toppings and sauces; excludes suggested accompaniments. Actual values vary with brands and portions.
Before you start
Use a large bowl, sharp knife and grater. Choose ripe mango that still holds its shape, and start with the measured small pinch of hot salt.
Cooking tips
Fine cabbage shreds soften during the short rest while retaining crunch. Toss gently so the mango does not turn into a puree.
Serving ideas and variations
Serve with grilled chicken, pork, fish or tacos. For firmer slaw, prepare the vegetables ahead but add mango and dressing close to serving.
Storage and reheating
Keep refrigerated and use within 2 days for best texture. Toss before serving and drain excess liquid if needed. Return to the refrigerator within 2 hours.