Mango slaw with cashews and mint from Smitten Kitchen by Deb Perelman

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Accompaniments: Thai-style chicken legs

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • mharriman on September 23, 2019

    My husband and I thought this was very refreshing, especially alongside the Thai chicken legs (referenced and linked in online recipe). I julienned what was supposed to be shredded: the mango and Napa cabbage. My husband thought the 1/4 cup of mint was a bit too much. I’m a mint lover and, as an added component, tasted great to me. This recipe makes a LOT of slaw. I would halve the recipe next time.

  • peaceoutdesign on July 11, 2019

    Good but would probably shred and maybe taste better with a greener mango. I didn't add the mint and used pineapple balsamic instead of the rice wine vinegar which added a little sweetness.

  • Laura on January 17, 2016

    This made a very attractive, light and refreshing dish. But it left me unsatisfied. I didn't feel the dressing did much for the flavor, maybe a bit of sugar would have helped. Also, while I like mint very much, I think it was misplaced in this slaw -- if I were to make it again, I'd replace the mint with Thai basil. But, I won't be making it again, because I didn't like it that much.

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