Last weekend, I went home to New Hampshire to spend some time with my family and celebrate my brother’s 2nd birthday. Whenever I spend time there, we end up cooking like crazy. On Saturday night, my dad’s wife and I drummed up an idea for dinner that involved scallion meatballs with soy ginger glaze, Szechuan broccoli, spicy black pepper tofu, and this cabbage salad. Hours of work the kitchen paid off because the meal was fantastic! Seriously like restaurant quality. I’ll share all of these recipes with you at some point but we’ll start with the salad because it was the easiest and I’ve had crazy cabbage cravings all winter.
This recipe is pretty easy and ridiculously delicious and healthy. Not to mention it’s gorgeous! The red and green cabbage mixed with the yellow mango and red pepper looks like art on your plate for real.
Adapted from Plenty: Vibrant Recipes From London’s Ottolenghi by Yotam Ottolenghi
the juice from 5 limes
1 lemongrass stalk, minced
2 tblspns maple syrup
2 tblspns toasted sesame oil
1 tblspns tamari
1/2 tspn red chile flakes
4 tblspns grapeseed oil (or any neutral oil)
1/2 green cabbage, finely shredded
1/2 a red cabbage, finely shredded
1 mango, peeled and cut into thin strips (I actually used frozen mango because that was all I had. It was great!)
1 serrano pepper, finely sliced
1 1/4 cups roasted and salted cashews,chopped
1/4 cup fresh mint, chopped
1 cup cilantro, chopped
-Combine lime juice, lemongrass, maple syrup, sesame oil, tamari, and red chile flakes in a small saucepan, and reduce over medium-high heat until thick and syrupy.
-Set aside and cool.
-Add grape seed oil and whisk to combine.
-Toss together the cabbages, mango, serrano pepper, cashews, herbs, and dressing in a large salad bowl.
Add additional salt to taste.
I actually found that this was even better the next day as leftovers. This recipe makes about 5 servings.