Red cabbage salad with mango and peanuts recipe

Red cabbage salad with mango and peanuts recipe

Colourful, flavourful and healthy, this satisfyingly crispy and crunchy salad makes a brilliant starter or light lunch.

The recipe was created by Marie Kacouchia, author of the cookbook Vegan Africa: Plant-Based Recipes from Ethiopia to Senegal. She says: "In West Africa, it’s common to start a meal with a large salad full of different types of raw vegetables, especially at family gatherings. In the blink of an eye, this red cabbage salad will become a must-have.

"While you might be tempted to avoid salads to save room for the delicious main courses that are sure to follow, I bet you can’t resist this one!"

For US ingredients and measurements, use the drop-down menu and select 'Cups'.

Ingredients

  • 1 small red cabbage, outer leaves removed, halved and thinly sliced
  • 1 ripe but firm mango, peeled and thinly sliced
  • 1 bunch coriander, chopped
  • 1 bunch mint, leaves chopped
  • 1 green chilli pepper (such as jalapeño), chopped
  • 1 spring onion, chopped
  • 1 lemon, juiced
  • 2 tbsp sesame oil
  • 1 tsp garlic powder
  • 75 g peanuts
  • 1 pinch salt
  • 1 pinch black pepper
  • 1 small red cabbage, outer leaves removed, halved and thinly sliced
  • 1 ripe but firm mango, peeled and thinly sliced
  • 1 bunch coriander, chopped
  • 1 bunch mint, leaves chopped
  • 1 green chilli pepper (such as jalapeño), chopped
  • 1 spring onion, chopped
  • 1 lemon, juiced
  • 2 tbsp sesame oil
  • 1 tsp garlic powder
  • 2.6 oz peanuts
  • 1 pinch salt
  • 1 pinch black pepper
  • 1 small red cabbage, outer leaves removed, halved and thinly sliced
  • 1 ripe but firm mango, peeled and thinly sliced
  • 1 bunch cilantro, chopped
  • 1 bunch mint, leaves chopped
  • 1 green chili pepper (such as jalapeño), chopped
  • 1 scallion, chopped
  • 1 lemon, juiced
  • 2 tbsp sesame oil
  • 1 tsp garlic powder
  • 2.6 oz peanuts
  • 1 pinch salt
  • 1 pinch black pepper

Details

  • Cuisine: West African
  • Recipe Type: Salad
  • Difficulty: Easy
  • Preparation Time: 15 mins
  • Cooking Time: 1 mins
  • Serves: 4

Step-by-step

  1. Bring a large pan of water to the boil. Fill a bowl with ice water. Blanch the cabbage in the pan for about 1 minute, then transfer immediately to the bowl of ice water to stop further cooking. Drain the cooled cabbage on paper or kitchen towels. Transfer the cabbage to a large bowl.
  2. Add the mango, coriander (cilantro), mint, chilli pepper and spring onion (scallion) to the bowl.
  3. To make the dressing, mix the lemon juice, sesame oil, garlic powder, salt and black pepper together in a small bowl.
  4. Pour the dressing over the red cabbage and toss to combine the flavours. Top with peanuts. Serve immediately or place in the refrigerator for 1 hour before serving.

Recipe extracted from Vegan Africa: Plant-Based Recipes from Ethiopia to Senegal by Marie Kacouchia (Éditions La Plage 2021, Translation by The Experiment, LLC, 2022).

You might also like:

Nectarine and burrata salad

New potato and peanut salad

Carrot and apple salad

Comments


Be the first to comment

Do you want to comment on this article? You need to be signed in for this feature

Copyright © lovefood.com All rights reserved.