Mango and Red Cabbage
Slaw
From the Food
Network
1 head red cabbage,
halved and very finely shredded (about 8 c.) |
¼ c. lime juice (about 2 limes) |
1 tsp. salt |
1 T. cider vinegar |
1 large or 2 mall ripe mangoes, peeled,
frit sliced from the pit, and diced |
1 T. granulated sugar |
1 T. chopped fresh cilantro leaves |
|
Place
the cabbage in a large bowl and toss it with the salt, using your hands to
press down firmly on the cabbage to encourage the cabbage to release some of
its moisture and better absorb the salt.
Transfer the cabbage to a colander and let it sit for 20 minutes to
drain.
Using
paper towels or a kitchen towel, squeeze as much liquid as possible from the
cabbage and place it in a clean, large bowl.
Toss
with the mangoes, cilantro, lime juice, vinegar and sugar. Let the coleslaw sit at room temperature for
15 minutes before serving.
Serves
4.