Look for a new recipe every Thursday!


RECIPE OF THE WEEK #446

Red Cabbage and Mango Salad with Ginger

1 1/2 pounds red cabbage (1 very small cabbage)
2 tablespoons corn oil
1 tablespoon grated fresh ginger
3 tablespoons cider vinegar
3 tablespoons water
1 1/2 teaspoon sugar
1 tablespoon soy sauce
Optional: Finely slivered fresh hot red chili-pepper to taste
Ripe mango, about 1 pound, in 1/2-3/4- inch chunks
1-2 tablespoons lime juice

Quarter cabbage and rinse. With curved side on cutting surface, diagonally
cut core from each piece. Holding knife at same angle, continue cutting
very thin slices. You should have 5-6 cups shreds

Heat oil in wide skillet (not aluminum or iron). Add ginger and cabbage toss to coat. Add vinegar and water. Toss over medium heat until crisp-tender-about 5-7 minutes (do not hurry by cooking on high heat: liquid cooks off too quickly). Add sugar, soy sauce, and optional chili toss.

Transfer to wide serving dish. Cool chill completely.

Sprinkle mango with lime juice to taste. Toss with chilled cabbage. Adjust seasoning by adding vinegar, lime juice, sugar (dissolve in either acid), soy sauce, and ginger, as needed. Serves 4.