• 2 mangoes, peeled, pitted and julienned
  • 1 to 1 1/4 pounds Napa cabbage, halved and sliced very thinly
  • 1 red pepper, julienned
  • ½ red onion, thinly sliced
  • 6 tablespoons of fresh lime juice, from about two limes
  • ¼ cup rice vinegar
  • 2 tablespoons oil of your choice
  • ½ teaspoon salt
  • ¼ teaspoon red pepper flakes, or to taste (or omit this and whisk in a chile paste to taste)
  • ¼ cup thinly sliced fresh mint leaves
  • ¼ cup toasted cashews, coarsely chopped


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.