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Recipe Detail Page
Spicy Mango Slaw
Winter 2012
You can serve the fish directly on top of the slaw or on the side.
4 cups (1 L) slivered Napa cabbage
1 large mango, peeled and julienned
1 cup (250 mL) thinly sliced red onion
½ cup (125 mL) mint leaves, slivered
DRESSING
2 tsp (10 mL) finely chopped garlic
⅓ cup (80 mL) fresh lime juice
2 tsp (10 mL) finely chopped, seeded green chili (or to taste)
2 tbsp (30 mL) chopped coriander
2 tbsp (30 mL) fish sauce
2 tsp (10 mL) golden brown sugar
1 Combine Napa cabbage, mango, onion and mint in bowl or on platter.
2 Whisk together dressing ingredients and toss with slaw just before serving.
Serves 4
