Fish Taco Slaw With Mango

Method5 steps · about 40 min

1. 1

   Step 1: In a large bowl, combine the shredded green and purple cabbage (1 cup), chopped mango and optional jalapeño (1). Chop the cilantro (½ cup) and add it. If using the optional radishes, red onion or shredded carrots, add them too.

   Uses 3 cups thinly shredded green cabbage · 1 cup thinly shredded purple cabbage · 1 firm mango, chopped into strips or cubes · 1 fresh jalapeño, finely chopped (optional) · ½ cup finely chopped fresh cilantro · Sliced radishes, optional; amount unspecified · Optional red onion; amount unspecified · Optional shredded carrots; amount unspecified

2. 2

   Step 2: Toss the slaw ingredients together to distribute them evenly.

   Uses cabbages, mango, cilantro and selected optional vegetables

3. 3

   Step 3: In a separate bowl, whisk together the mayonnaise, lime juice, salt and black pepper (½ tsp). Taste and adjust the lime juice and salt if desired.

   Uses ¾ cup light mayonnaise · 3 tbsp fresh lime juice (about 1½ limes) · 1 tsp kosher or sea salt · ½ tsp black pepper · Additional lime juice to taste; amount unspecified · Additional salt to taste; amount unspecified

4. 4

   Step 4: Pour the dressing over the cabbage, mango and other slaw ingredients. Gently toss with a spatula or tongs until coated.

   Uses prepared cabbage, mango and optional vegetables · mayonnaise whisked with lime juice, salt and pepper

5. 5

   Step 5: Cover and refrigerate the slaw for at least 30 minutes before serving so the flavors can meld.

   Chill slaw before serving · 30 minUses slaw base coated with lime-mayonnaise dressing