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Spicy Cabbage, Mango, and Papaya Slaw Recipe

Taste the Rainbow With Spicy Mango, Papaya, and Cabbage Slaw

Drowning in the brown-bag lunch doldrums? Fret not! We've got a ribboned slaw sure to add some spunk to your weekly lunchbox rotation. So, before you resort to so-so (and pricey) takeout or a disappointing frozen meal, hear us out.

Sturdy ribbons of cabbage and thin slices of juicy mango and papaya are sturdy enough to hold up for a few days dressed in the fridge, without disintegrating into a gloppy wilted mess, making this salad a great make-ahead candidate. Practicality aside (and let's be real, we're here for the flavor), this salad is first and foremost a kick in the mouth, thanks to its tantalizing balance of spicy, sweet, salty, and sour flavors that remind us of a certain favorite cuisine.

Make like us and toss together a big batch at the start of the week. As the week flies by (or drones on) the flavors will only marry further. It's like a gift for your mouth that keeps on giving.

Spicy Mango, Papaya and Cabbage Slaw

Spicy Mango, Papaya and Cabbage Slaw

Spicy Cabbage, Mango, and Papaya Slaw Recipe

Ingredients

  1. For Dressing:
  2. 6-1/2 tablespoons lime juice
  3. 1 lemongrass stalk, minced
  4. 3 tablespoons maple syrup
  5. 2 tablespoons toasted sesame oil
  6. 1 tablespoon soy sauce
  7. 1/2 teaspoon red chile flakes
  8. 4 tablespoons neutral oil, such as canola or grapeseed oil
  1. For Salad:
  2. 7 inner leaves of savoy cabbage (6 ounces), finely shredded
  3. 1/2 a red cabbage (10 ounces), finely shredded
  4. 1 mango, peeled and cut into thin strips
  5. 1/2 a papaya, peeled and cut into thin strips
  6. 1 serrano pepper, finely sliced
  7. 1-1/4 cups roasted and salted cashews, roughly chopped
  8. 1/4 cup mint, cut into a chiffonade
  9. 1-1/2 cups cilantro, roughly chopped

Directions

For the dressing:

  1. Combine the lime juice, minced lemongrass, maple syrup, sesame oil, soy sauce, and red chile flakes in a small saucepan, and reduce over medium-high heat until thick and syrupy. Set aside, and allow to cool.
  2. Once cooled, strain through a fine-mesh sieve, pushing on the solids with a spoon to ensure the maximum yield. Discard solids, and add the neutral oil, whisking to combine.

For the salad:

  1. Toss together the cabbages, mango, papaya, serrano pepper, cashews, herbs, and dressing in a large salad bowl.
  2. Add additional salt to taste, and serve.

Serves 6.

Notes:

  • For a milder slaw, remove the seeds from the serrano pepper before slicing.
  • While we're partial to cashews, roasted and salted peanuts or macadamia nuts are a good alternative, or even candied/spiced nuts.
Join The Conversation
Meena360 Meena360 4 years
Oh I love this! I make salads with mangoes all the time, I did one with mango and purple cabbage last season. I called it colour blocking!! http://masalaart.wordpress.com/2011/06/21/an-experiment-in-colour-blocking/
Nancy-Einhart Nancy-Einhart 4 years
That looks elegant, interesting, and delicious!
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