Mango and Mint Salad with Cashews

This salad might sound a little strange or off-putting, but give it a try.  I was skeptical at first, but now I can’t get enough of it.  It’s a bright, summery flavor that’s perfect for the coming spring and summer weather.

You can use whatever kind of mangoes are convenient for you.  I like champagne mangoes and can get them by the box at the local Asian market.

Mango and Mint Salad with Cashews

Serves 6-8

Adapted from Smitten Kitchen

  • 2 mangoes, peeled, pitted and julienned
  • 1/2 of a napa cabbage, sliced very thinly
  • 1 red bell pepper, julienned
  • 2 shallots, thinly sliced
  • 4 Tbsp fresh lime juice (about 2 limes)
  • 1/8 cup rice vinegar
  • 1 Tbsp olive oil
  • 1/4 tsp salt
  • 1/4 tsp red pepper flakes, to taste
  • 1/4 cup mint leaves, thinly sliced
  • 1/4 cup toasted cashews, chopped
Toss mangoes, cabbage, pepper, and shallots in a large bowl.  Whisk together lime juice, vinegar, oil, salt, and red pepper in a smaller bowl and pour over slaw.  Either serve immediately or allow flavors to meld together for about an hour in the fridge.  Just before serving mix in mint leaves and top with toasted cashews.

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