Wednesday, April 11, 2012

Mango Slaw

When Clara was little we used to frequent this little Thai restaurant in our neighbourhood.

One of the things we ordered a over and over was their mango salad.

The restaurant has since closed but tonight I really felt like eating that mango salad.

This mango slaw is better than any I have eaten at a restaurant.

It has so much in each bite.

Sweet mango, spicy chili, tangy lime and crunchy cabbage.

I will be making this one a lot this summer!

Mango Slaw
*The recipe calls for shredded cabbage and carrot. I used 1 bag of PC coleslaw mix which has cabbage, carrot and broccoli.

1 ripe but slightly firm mango, peeled and thinly sliced
1 1/2- 2 C shredded cabbage
1 C shredded carrot
1/4 C thinly sliced fresh mint leaves
1/4 C lime juice, about 2 limes
2 Tbsp maple syrup or brown sugar
1/2 tsp kosher salt
1 Tbsp Olive oil
1 clove garlic, minced (optional)
1 pinch red pepper flakes or 1 minced chile
1 Tbsp fresh ginger, grated

In a large bowl toss together mint, carrot, cabbage and mango.

In a mason jar or small bowl, mix lime juice, maple syrup, salt, oil, garlic, red pepper flakes and ginger.

Toss together salad and dressing. Let stand 20 mins, if possible, so the flavours blend.

Thinking about Clara's many trips to the Thai restaurant, reminded me of this picture.
Jim's first solo trip with Jim and I to Starbucks.
He thought it was pretty great...and felt that at a place this fancy he should take off his rubber boots!

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