Chicken Mango Slaw
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Chicken Mango Slaw
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This recipe, of course is open to all sorts of variations. Roast pork, especially the kind sold by Chinese butchers, is wonderful. Or vegetarians can use sautéed tofu. No mangoes? Try orange segments or slices of nectarines.
You can use Romain’s French vinaigrette recipe, or make a batch of your favorite. For slaw like this, I like to enliven the salad dressing with a bit of soy sauce, balsamic, or a few drops of toasted sesame oil.
In the summer, I like my dressings on the vinegary or tart side so although I didn’t have any limes on hand, I’m sure a squeeze of lime juice would add a nice tang to the salad.
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Ingredients
- 1/3 to 1/2 cup (60-125ml) Vinaigrette Dressing
- 1/2 Mango peeled and sliced into bite-size chunks, large ripe
- 2 chicken breasts cooled, then sliced, pan-roasted or grilled
- 1/3 cup (40g) cashews very coarsely chopped, toasted
- 3 tablespoons mint cilantro, or chives, freshly chopped fresh
- 2 carrot peeled and julienned or grated coarsely, large
- 12 radish thinly sliced
- 4 cups (60g) cabbage thinly sliced or shredded
- 1/4 teaspoon red chile pepper powder
Instructions
- Put the vinaigrette in a large bowl.
- Mix all the ingredients together.
- Divide into two bowls, and serve immediately.
Notes
- Do Ahead Tip and Notes: This slaw loses its crispy-crunch if allowed to stand too long, so if you want to do any of the chopping or making the dressing in advance, that’s fine. But don’t toss the ingredients with the dressing until the last minute.
- In lieu of the toasted nuts, if you don’t feel like turning on the oven, toss in some honey-roasted or dry-roasted peanuts. Or use my recipe for Candied Peanuts.
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