This recipe is my jam right now. I must be really looking forward to the weather warming up because raw salads (like this one) and slaws are currently my favorite foods.
I am also really obsessed with the savory/sweet combo of adding fruit to savory dishes lately.
I was so excited when I cut into this mango, and it was perfectly ripe. Then once I threw this slaw together, it was victory dance time.
Mangos are weird to cut though, and one of my jobs (when I was working as a pastry chef) was cutting fruits and making fruit tarts. So I have some tips. I start by cutting the top and the bottom (about as much as you would cut off for an onion). If you start cutting in and hit something hard, that is the pit, you can just start again a little higher.
As you can see above, once you have those cut, sometimes you can actually see the pit. It’s a weird shape, and the flesh clings to it, so you have to cut around it. The next step is to peel it. Some people do so with a knife, I have always used a good old fashioned vegetable peeler. Whichever you like is totally fine (just be careful because they are slippery suckers once that peel is off). Now that it is peeled, peek at the bottom or top and see the way the pit is running (it is always longways). Starting from the top and to the right of the pit, cut down slowly and carefully. If you feel resistance from the pit angle your knife carefully out a little (the pit is sort of flared out at the bottom, you can see the pic above). Once you get all the way through repeat on the other side. Then you can cut off the little strips on the sides of the mango.
So there is my thousand word essay on how to cut a mango. I hope it is helpful to some of you, if you stuck through it I think you deserve to go eat some slaw now. If you are like me you can top it with some avocado and call it a meal
Health highlight of bell peppers: all bell peppers start out green, but the longer they stay on the vine to ripen dictates the color and sweetness, as well as slightly changes the nutrient profile. Red peppers are a great source of beta carotene, while orange offers high levels of other carotenoids. All are high in vitamin C, and antioxidants. I like to get a variety of colors, and have found that most people prefer the flavor of the sweeter (non green) varieties. Peppers are good for your vision because of the carotenoids, are anti-inflammatory, and help support a healthy immune system.
- ½ small head Cabbage
- 1 Mango
- 1 Red Bell Pepper
- 2 Green Onions
- Juice of 1 Lime
- 1 tablespoon EV Olive Oil
- Sea Salt (to taste)
- ⅛ teaspoon Cayenne Pepper (optional)
- Optional: and avocado or some avocado mayo
- In a large bowl add all the sliced veggies and fruit
- Add the lime juice, olive oil, salt, and cayenne
- Stir well to combine
- Taste and add salt to your liking
- Top with avocado if using and serve!!