Juicy, Ripe Mangoes – Oh Ya!
This is one of those “sleeper” salads. It is simple but soo good. At least I think so. First thing is that you have to like ripe, juicy, tasty mangoes! Secondly, you have to like thinly sliced napa cabbage. And thirdly, you have to not mind making a salad without exact measurements. The main thing is that you have to have all the ingredients.
I’m happy to still be eating salads here in California. My friend just told me that he had to start up his wood stove up north. In Northern Idaho, that is. I just love it up there, but I have to admit that I am totally addicted to California weather.
My garden is still producing and we have already planted seeds for our winter garden. Mainly leafy greens, at this point. A little Napa cabbage would grow well here in the cooler weather.
This salad has to be made with ripe, sweet, juicy mangoes not the hard, tasteless ones. Don’t bother making it if your mangoes aren’t ripe.
Mango and Cabbage Salad
For A Single Side Salad You’ll Need
- Napa Cabbage – thinly sliced (about 2 cups)
- Cilantro – chopped fresh (about 2 Tablespoons)
- Red Bell Pepper – thinly sliced in julienne strips about 1-2 inches long (about ¼ cup)
- Jicama – thinly sliced in julienne strips about 1-2 inches long (about ¼ cup)
- Mango – ripe, sweet, juicy – cut in strips or chunks (about ½ cup)
- Jalapen͂o (optional) – finely minced (about 1 teaspoon)
- Lemon – juice of ½
- Lime – juice of ½
- Wash, drain and thinly slice your Napa cabbage and place on a plate or in bowl
- Sprinkle fresh chopped cilantro over the cabbage
- Place strips of red bell pepper over the cabbage
- Place strips of jicama over the cabbage also
- Place your strips or chunks of mango around the salad (make it look pretty and colorful!)
- Add the finely minced jalapen͂o (optional)
- Squeeze the juice of 1/2 small lemon and 1/2 lime over the top of the salad
- Drizzle with a little extra virgin olive oil
- Sprinkle with salt