- 1 green cabbage, weighing 1½ pounds or equal to 6 cups of shredded cabbage
- 1 red bell pepper
- 1 – 8 ounce mango – Champagne mangos are nice
- ½ cup toasted cashews
Coconut Mango Dressing:
- ¼ cup coconut milk from the can
- 1 cup of fresh or frozen mango chunks, 8 ounces
- 1 Teaspoon Sambal Oelek chili past
- ½ Teaspoon sea salt
- 2 Tablespoons freshly squeezed lime juice
- ¼ cup chopped fresh cilantro
- Cut the core out of the cabbage and shred it by cutting it finely with a knife. You can also cut it into wedges and feed it into a food processor to speed things up a bit.
- Cut the bell pepper in half and remove the core and seeds. Cut each half into thin strips, ¼” and then cut the strips crosswise in half to make shorter ‘matchsticks’.
- Peel the mango and cut the fruit away from the pit. You can either cut the mango into strips or into bite sized cubes.
- Toss the cabbage, bell pepper, and mango together in a large bowl and set aside.
- Place all the ingredients for the dressing except the cilantro in a blender and blend until smooth. Add the cilantro and blend just to combine.
- You can store each part of this recipe separately for up to 1 day, but it’s best to cut up the mango for the slaw fresh when you’re ready to serve. Keep the slaw and the dressing in the fridge, and the toasted cashews on the counter.
- When you’re ready to serve, toss the finished slaw with the dressing, and top with the toasted cashews. Serve immediately for best results. All slaws start to shed water after they’ve been tossed with their dressing.