Spicy Mango Slaw

Hiver 2012
food and drink

BY: Lucy Waverman

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

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

What to Serve