Recipe adapted from Smitten Kitchen
Serves: 10 servings
2 mangoes, peeled, pitted and julienned
1 to 1¼ pounds Napa cabbage, halved and sliced very thinly
1 red bell pepper, julienned
½ red onion, thinly sliced
6 Tbsp of fresh lime juice, from about two limes
¼ cup rice vinegar
1 Tbsp olive oil
½ tsp. sea salt
¼ tsp. red pepper flakes
¼ cup thinly sliced fresh mint leaves
¼ cup toasted cashews, coarsely chopped
Toss mangoes, cabbage, red pepper and onion in a large bowl.
Whisk lime juice, vinegar, oil, salt and red pepper flakes in a smaller bowl and pour over slaw. You can either serve this immediately or leave the flavors to muddle for an hour in the fridge.
Before serving, toss with mint leaves and sprinkle with toasted cashews.
Serving Size: ½ cup • Calories: 82 • Fat: 2.8 g • Carbs: 13.1 g • Fiber: 1.4 g • Protein: 1.7 g