Sweet Bell Pepper Slaw with Mango

Sweet Bell Pepper Slaw with Mango
Yields: 6
  • ½ head Savoy cabbage (about 12 ounces), finely shredded
  • 2 Village Farms Sweet Bell Peppers, seeded and thinly sliced
  • 2 small or 1 large mango, not too ripe, peeled, pitted, and cut into thin strips
  • 2 large or 4 small scallions, thinly sliced
  • Juice of 2 limes
  • 2 tablespoons rice wine vinegar
  • 2 tablespoons neutral vegetable oil
  • 1 teaspoon granulated sugar
  • Kosher salt, to taste
  • ½ cup cilantro leaves, roughly chopped, plus more leaves for garnish
  • 1 serrano or jalapeno chili, seeded and thinly sliced
  1. In a medium serving bowl, toss together the cabbage, peppers, mango and scallions. Season with the lime juice, vinegar, sugar and salt, and toss to combine well. Let sit for 10 to 15 minutes to soften slightly. Add the cilantro and serrano and toss again. Top with more cilantro leaves and serve.

Recipe and photography by Susan Spungen

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