Koolsla?
Koolsla is Dutch for what most Americans call coleslaw–cabbage salad. Dutch settlers in New York introduced koolsla to the American table in the 17th and 18th centuries.
This Mango Slaw recipe, with its sweet lime dressing, is a delight. It works with barbecue or as a side dish with just about any meal. It’s absolutely beautiful on your table, too.
Unlike most of us, coleslaw doesn’t improve with age. So, shred your cabbage, dress it with the lime dressing, chill it for about an hour and then enjoy it in all its crunchy goodness.
Mango Coleslaw
April 12, 2021
Ingredients
- 8 oz. shredded cabbage (a mixture of green and red cabbage)
- 1 carrot (peeled and cut into ribbons)
- 2 mangoes (peeled, seeded and sliced thin)
- 1/2 C. fresh cilantro (chopped)
- 2-3 T. freshly-squeezed lime juice
- 1 T. cider vinegar
- 2 T. honey
- 1/2 t. kosher salt
- 1/4 t. celery seeds
- 1/4 t. freshly-ground black pepper
Directions
- Step 1 Toss shredded cabbage, carrot ribbons, mangoes, and cilantro together in a bowl.
- Step 2 Prepare dressing by combining lime juice, cider vinegar, honey, salt, celery seeds and black pepper. Whisk to mix thoroughly. Add dressing to the cabbage mixture and toss to combine. Chill slaw for 1/2 hour to 1 hour before serving to allow the flavors to marry. You should not dress the salad too early or you will lose some of the crunchiness of the cabbage. Adjust seasonings to your taste and serve.
This recipe is adapted from one by Millie Peartree that appeared in the NY Times. Here is the link: Mango Slaw.
