Mellow Mango Slaw

Even an eat-fresh-and-local fanatic like me can find more than one or two trips a week to one of our local farmers' markets a little wearing. Let's face it--sometimes it's a jungle out there on the market pavement ... but without the tropical fruit.

So when Yokes put their mangoes and red peppers on sale, I picked some up for a between-market fill-in. As often happens, I started thinking about a recipe I'd seen on another blog, and was charmed by the whole idea of using the mango and red pepper in another mellow, easy-eating salad, especially since my book group was having, fortuitously, a luncheon potluck.

The heart of my local Savoy cabbage was about the right size (the outer leaves went into this heartier slaw) and I used it even though the recipe called for milder Napa cabbage. I cut it very thin and fine.

I do have a mandoline, but in my hands it's a dangerous object, so I diced the red pepper and mango instead of cutting them in julienne. Julienning would have made a more limpid slaw, whereas in mine, each ingredient was more separate.

It struck me that coconut oil might go well with the tropical (mango) theme, and it did the trick.

My final adjustment was using Sahale Sing Buri cashews instead of finding raw ones and toasting them.

All in all, a lazy person's adaptation of an excellent salad. And the book group liked it, too.

__________________________________________
MELLOW MANGO SLAW
Adapted from this recipe

2 mangoes, peeled, pitted and diced
1 to 1-1/4 pound Savoy or Napa cabbage, sliced thinly and then cut into 1/2-inch pieces
1 large or 2 small red peppers, diced
1/2 of a red onion, diced (about 1 cup)

6 tablespoons fresh lime juice (about two limes)
1/4 cup seasoned rice vinegar
2 tablespoons coconut or other oil
1/2 teaspoon salt
1/4 teaspoon crushed red pepper or 1 teaspoon Thai red curry paste

1/4 cup thinly sliced mint leaves
1/4 cup Sahale cashews, coarsely chopped, or raw cashews, toasted

Combine mangoes, cabbage, pepper and onion in a large bowl. Whisk together all dressing ingredients in a small bowl, and stir into slaw. Keeps fine for several hours. Just before serving, stir in mint and cashews.

Serves 8