How Do You Make Summer Mango Salad?
This is a beautiful and exotic take on coleslaw. The colors are lovely, and it is delicious and healthful! Make this about three hours ahead, so it can chill and the flavors can meld. You add the mango and lime juice shortly before serving. Quarter the head of cabbage. Cut out the end and core. Slice thinly. Peel about an inch of the fresh ginger root. Grate it to make about a tablespoon. Heat up the oil in a frying pan big enough to hold all the cabbage. On medium heat, put in the ginger and sliced cabbage and stir it up. Add the sherry and balsamic vinegar. Stir and turn cabbage occasionally as you cook it for 5 or 6 minutes. Take off heat and put into a bowl. Mix the soy sauce and sugar together, and then add it to the cabbage mixture. Toss it together. Chill in refrigerator for 2 or 3 hours. Before serving, peel and pit the mango. Chop it into ½ inch chunks. Squeeze the juice from ½ a fresh lime onto the mango. Gently toss the mango with the cabbage.
