Red Cabbage and Mango Salad with Ginger

Name: Red Cabbage and Mango Salad with Ginger
Yield: 4 servings
Cuisine: American
Ingredients: 1½ pounds red cabbage (1 very small cabbage); 1½ pounds red cabbage (1 very small cabbage); 2 tablespoons corn oil; 1 tablespoon grated fresh ginger (no need to peel; just rinse); 3 tablespoons cider vinegar; 3 tablespoons water; 1½ teaspoons sugar; 1 tablespoon soy sauce; Ripe mango, about 1 pound, in ½-¾-inch chunks (see Preparation); 1–2 tablespoons lime juice; Finely slivered fresh hot red chili-pepper to taste

Preparation info

4
servings

Difficulty
Easy

Appears in

Uncommon Fruits & Vegetables

By Elizabeth Schneider

Published 1986

About

Do not be put off by the odd sound of this brilliantly colorful, sprightly salad, with its pleasing contrast of textures and flavors. The crunchy fuchsia cabbage, vinegar-sautéed to retain its brightness, is set off by the tender, sweet mango chunks. Serve with barbecued chicken or ribs, grilled lamb, curries, or fried foods.

Ingredients

1½ pounds red cabbage (1 very small cabbage)
2 tablespoons c

Americas
United States
Florida
French West Indies
Vegan

Method

Quarter cabbage and rinse. With curved side on cutting surface, diagonally cut core from each piece. Holding knife at same angle, continue cutting very thin slices. You should have 5–6 cups shreds.
Heat oil in wide skillet (not aluminum or iron). Add ginger and cabbage; toss to coat. Add vinegar and water. Toss over medium heat until crisp-tender— about 5–7 min