That black squiggle in my previous post was hiding another Smitten Kitchen delight: a cool, refreshing mango slaw.

Black squiggle, we meet again.

It was utterly lovely all by itself, but with the Thai-inspired chicken, it was divine. Additionally, I’ll confess that as I’m learning to grill, I’m appreciating, perhaps for the first time, how nice it is to assemble a dish while not swathed in smoke and sweating out your eyeballs.

I recently learned from Bon Appetit that “the main difference between salad and slaw is a perfect julienne.” I was too lazy for either the perfect hand-cut julienne or hunting for my mandoline, so I suppose technically my version is more of a salad. Oops.

Mango slaw with cashews and mint
From Smitten Kitchen 

2 mangoes, peeled, pitted and julienned
1 to 1 1/4 pounds Napa cabbage, halved and sliced very thinly
1 red pepper, julienned
1/2 red onion, thinly sliced
6 tablespoons of fresh lime juice, from about two limes
1/4 cup rice vinegar
2 tablespoons oil of your choice
1/2 teaspoon salt
1/4 teaspoon red pepper flakes, or to taste (or omit this and whisk in a chile paste to taste)
1/4 cup thinly sliced fresh mint leaves
1/4 cup toasted cashews, coarsely chopped [I omitted]

Toss mangoes, cabbage, pepper and onion in a large bowl. Whisk lime juice, vinegar, oil, salt and red pepper in a smaller bowl and pour over slaw. You can either serve this immediately or leave the flavors to muddle for an hour in the fridge. Before serving, toss with mint leaves and sprinkle with cashews.

About your mango: This salad will work with almost any variety or ripeness of mango, whether sour or sweet. Use the one you can get, or that you enjoy the most. In general, a firmish not overly ripe mango holds up best, but all will be delicious in this salad.