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

Adapted from Plenty: Vibrant Recipes From London's Ottolenghi by Yotam Ottolenghi

Ingredients

1. For Dressing:
   6-1/2 tablespoons lime juice
   1 lemongrass stalk, minced
   3 tablespoons maple syrup
   2 tablespoons toasted sesame oil
   1 tablespoon soy sauce
   1/2 teaspoon red chile flakes
   4 tablespoons neutral oil, such as canola or grapeseed oil

1. For Salad:
   7 inner leaves of savoy cabbage (6 ounces), finely shredded
   1/2 a red cabbage (10 ounces), finely shredded
   1 mango, peeled and cut into thin strips
   1/2 a papaya, peeled and cut into thin strips
   1 serrano pepper, finely sliced
   1-1/4 cups roasted and salted cashews, roughly chopped
   1/4 cup mint, cut into a chiffonade
   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.

Information

Category

Vegetables, Salads, Main Dishes

Cuisine

North American