Who doesn’t love Mango? This quick and easy to prepare treat will definitely leave your taste buds wishing for more. We’ve found this one to be a crowd-pleaser.[recipe servings=4 time=18 minutes difficulty=easy]
½ cup chopped cashews
1 tablespoon fish sauce
2 tablespoons low-sodium soy sauce
2 teaspoons honey
1 tablespoon grated fresh ginger, about 1 inch of ginger
1 lime, juiced juice
2 tablespoons canola or avocado oil
1 tablespoon seasoned rice vinegar
½ head green cabbage, sliced very thinly or shredded in a food processor
4 stalks celery, sliced very thinly
1 mango, thinly sliced
½ English cucumber, peeled into ribbons with a peeler
½ bunch cilantro leaves, chopped
- Toast the cashews in a skillet over medium-high heat, tossing regularly, until starting to brown. Remove the cashews from the heat.
- In a large bowl, combine the fish sauce, soy sauce, honey, ginger, lime juice, oil, and rice vinegar. Whisk to dissolve the honey. Add in the cabbage, celery, mango, cucumber, and cilantro and toss to coat the vegetables thoroughly in the dressing. Top with cashews to serve.