Sharing something good always feels good.
So here, I begin sharing some of my favorite salads as I ease back into what I love most…nurturing and feeding my family and friends.
These dishes burst with texture, color and flavor. And while art has many different forms, to me, my shabbos table is like a blank canvas, ready and waiting for a great dose of inspiration, for both body and soul.
2 mangoes, peeled, pitted and julienned
1 large green cabbage – sliced thin, or shredded
1 red pepper, julienned
1/2 red onion, thinly sliced
6 tablespoons of fresh lime juice, from about two limes
1/4 cup rice vinegar
2 tablespoons oil of your choice (I like canola or vegetable)
1/2 teaspoon salt
1/4 teaspoon red pepper flakes, or to taste (or omit this and whisk in a chile paste to taste)
1/4 cup thinly sliced fresh mint leaves
1/4 cup toasted cashews, coarsely chopped
Toss mangoes, cabbage, pepper and onion in a large bowl. Whisk lime juice, vinegar, oil, salt and red pepper in a smaller bowl and pour over slaw. Before serving, toss with mint leaves and sprinkle with cashews.
Original recipe from smittenkitchen.com