Red Cabbage Mango Pistachio Salad Food
MANGO AND RED CABBAGE SLAW
Provided by Ingrid Hoffmann
Time 55m
Yield 4 servings
Number Of Ingredients 7
Steps:
- 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.
RED CABBAGE MANGO PISTACHIO SALAD
Light, fresh, modestly sweet, and slightly nutty. If served as individual servings, consider this alternate presentation: Combine dressing with shredded cabbage and pistachios. Top with mango wedges.
Provided by wes
Categories Vegetable Salads
Time 20m
Yield 5
Number Of Ingredients 10
Steps:
- Stir red cabbage, mango, pistachios, and 1 tablespoon mint together in a large salad bowl.
- Whisk truffle oil, agave nectar, lime juice, champagne vinegar, and salt in a small bowl and pour dressing over salad; toss to combine. Garnish with 1 sprig fresh mint.
Nutrition Facts : Calories 154 calories, Carbohydrate 18.9 g, Fat 8.7 g, Fiber 3.8 g, Protein 3.1 g, SaturatedFat 1.2 g, Sodium 290.2 mg, Sugar 12.3 g
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