If you're sick of mayo-drenched coleslaw, this recipe is going to be your saving grace this summer. Char cabbage and mango, then chop them both up and toss the shreds in a spicy jalapeño vinaigrette. It's the perfect combo of spicy and sweet, and pairs well with just about anything you're grilling.
We go Caribbean with this vinaigrette, but you could also easily adapt it to a Southeast Asian flavor profile. Try a vinaigrette of lime juice, fish sauce, palm sugar and Thai chiles to transport your slaw across the globe.
To learn more, read "Tropic like It's Hot."
Grilled Cabbage and Mango Slaw
Recipe from the Tasting Table Test Kitchen
Yield: 8 to 10 servings
Prep Time: 15 minutes, plus cooling time
Cook Time: 10 minutes
Total Time: 25 minutes, plus cooling time
One 2-pound head red cabbage, quartered
One 2-pound head green cabbage, quartered
1 pound mango, peeled and pitted
½ cup olive oil, divided
Kosher salt and freshly ground black pepper, to taste
¼ cup orange juice
¼ cup cilantro leaves, finely chopped
2 tablespoons lime juice
1 teaspoon molasses
1 garlic clove, finely grated
½ jalapeño— stemmed, seeded and minced
1. Light a grill. In a large bowl, toss the cabbage quarters and mango with ¼ cup of the olive oil, salt and pepper. Place on the grill and cook, turning as needed until lightly charred, 1 to 2 minutes for the mango and 8 to 10 minutes for the cabbage.
2. Transfer to a plate and let cool completely. Once cool, remove and discard the cores from the cabbage quarters and thinly slice, along with the mango.
3. In a large bowl, whisk together the remaining ¼ cup of olive oil with the remaining ingredients. Add the thinly sliced cabbage and mango, and toss to coat. Season with salt and pepper, then serve.
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