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!"
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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
Details
- Cuisine: West African
- Recipe Type: Salad
- Difficulty: Easy
- Preparation Time: 15 mins
- Cooking Time: 1 mins
- Serves: 4
Step-by-step
- 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.
- Add the mango, coriander (cilantro), mint, chilli pepper and spring onion (scallion) to the bowl.
- To make the dressing, mix the lemon juice, sesame oil, garlic powder, salt and black pepper together in a small bowl.
- 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).
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