Crunchy Mango Slaw

A perfect starter or a show-stopping side dish? One thing's for sure: This one's a delicious way to add veggies to your family's meals!

Serves 6

1 semi-ripe mango, peeled, pitted, and julienned
2 cups julienned red cabbage
1 cup julienned napa cabbage
1 cup julienned carrots
1 small red or white onion, sliced
1 red bell pepper, blanched, peeled, and julienned

(Click to see How to chop Veggies here)

Make the vinaigrette
juice from 2 limes
1/3 cup rice vinegar
1/3 cup roasted peanuts
1/3 cup fried dilis
1 tablespoon chopped cilantro stalks
d 2 tablespoons vegetable or olive oil
a pinch of red chili flakes (optional)
salt and pepper to taste

fried dilis and mint leaves for garnish
a teaspoon of fish sauce (patis) to drizzle

1  In a big bowl, toss together mango, red cabbage, napa cabbage, carrots, onion, and red bell pepper.

2  Make the vinaigrette: In a bowl, mix together the lime juice, rice vinegar, peanuts, fried dilis, cilantro stalks, and vegetable or olive oil. To add some spice, toss in a pinch of red chili flakes or to taste; whisk. Season with salt and pepper. Add dressing to the slaw. Toss and let stand for 20 minutes. Just before serving, top with fried dilis and mint leaves, if desired. To highlight the flavors of lime and mango, you can also add fish sauce  to the dish.

Photography by  Kai Huang | Food Preparation by Namee Jorolan of Pinoy Eats World | Prop Styling by Elaine P. Lim

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