Asian-Style Slaw with Green Mango

Asian-Style Slaw with Green Mango
Photo by Scott Phillips


  • 1/3 cup coarsely chopped salted peanuts (don’t use dry roasted)
  • 1 unripe mango (about 1 lb., as green as possible), peeled and pitted
  • ½ cup chopped fresh basil, cilantro, or mint (or a mix)
  • 1 Tbs. fish sauce
  • 2 small shallots, very thinly sliced (about 2 Tbs.)
  • 1 medium clove garlic, minced (about 1 tsp.)
  • 2 Tbs. lime juice; more to taste
  • + 5 more ingredients
    • 2 Tbs. vegetable oil
    • 1 tsp. granulated sugar
    • 1 small Napa cabbage (about 2 lb.), quartered lengthwise, cored, and halved crosswise
    • Kosher salt
    • 1 small red hot chile, seeded (if you like) and minced (about 1-½ tsp.)

Thinly slice the cabbage in a food processor using the 4mm slicing disk (see the box at right) or by hand; you should have about 8 packed cups. In a colander, toss the cabbage with the shallot and 1 tablespoon kosher salt. Lay a plate that fits inside the colander on top of the cabbage and set a ...

View full recipe at Fine Cooking


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