Mango Cabbage Slaw

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I love slaw.  Anyone who knows me, knows that if there’s coleslaw on a menu, I have to try it and if the slaw is good, I’ll forgive a host of other things.  I like highbrow slaw, and down and dirty slaw.  I love it on burgers, sandwiches, you name it.  So whenever Smitten Kitchen posts a slaw (she seems to have a predilection for the slaw herself), I try to give it  whirl.  I changed this up a bit, but I had to give credit for the inspiration.

I’m just nice like that.   :angel:

Slaw

1 large under ripe mango
2 med. ripe mangos
1 head savoy cabbage
3 peppers, one red, one yellow, one orange
1/2 red onion

Dressing

1/2 cup fresh lime juice
1/2 cup rice wine vinegar
1/3 cup canola oil
1/2 teaspoon red pepper flakes
1 teaspoon salt
about 8 grinds of white pepper

Combine all the vegetables in a large bowl.  In another bowl, combine the dressing ingredients and whisk together.  Pour over the vegetables and toss very well.  I like to use a container with a sealing lid and toss, then close and shake.  I find it helps to combine the dressing so that you don’t have a pool of liquid at the bottom, but all the veggies have dressing.

My red onion was very strong, so I only used half.  If you have a milder onion you might want to add more.   This was so fresh and crisp and really good.  Next time I might break down and buy a mandoline to get the veggies really sliced thin.

I served it with grilled chicken and couscous and it was really good.

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