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Anyone that knows me knows I LOVE fruit.  I mean let’s be honest, I’m borderline obsessed with the stuff so any recipe where I can incorporate those delicious goodies I jump at the chance!  Even though summer has sadly come to an end, I wanted to make one last dish to remind you of sundresses, flip flops and sunshine…oh and maybe even a mojito or two.

Folks, I give you my Mango Slaw with Cashews and Mint.  You will LOVE this!  It’s the perfect summer recipe that requires absolutely no cooking and is deliciously healthy.  Vegans and vegetarians alike can enjoy this as well!  I made this slaw for a cookout we recently had last weekend and everyone really enjoyed it.  I paired it with yummy turkey burgers and sweet sangria, but this would taste fantastic on its own as a salad!  I mean how can you go wrong with a recipe that calls for mangoes, lime, red pepper, mint…{ahem} shall I go on?
Yeah didn’t think so.
But alas, I’m missing summer already.  I mean don’t get me wrong, there’s nothing better than falling leaves, spiced lattes, and the occasional scarf, but there is just something about summer that can make even your worst days something to celebrate.  A bit over dramatic?  Maybe.  Completely true?
Absolutely.
Mango Slaw with Cashews and Mint

Yield: 10 servings

Recipe adapted from Smitten Kitchen

Ingredients

  • 2 mangoes, peeled, pitted and julienned
  • 1 to 1 1/4 pounds Napa cabbage, halved and sliced very thinly
  • 1 red bell pepper, julienned
  • 1/2 red onion, thinly sliced
  • 6 Tbsp of fresh lime juice, from about two limes
  • 1/4 cup rice vinegar
  • 1 Tbsp olive oil
  • 1/2 tsp. sea salt
  • 1/4 tsp. red pepper flakes
  • 1/4 cup thinly sliced fresh mint leaves
  • 1/4 cup toasted cashews, coarsely chopped

Instructions

  1. Toss mangoes, cabbage, red pepper and onion in a large bowl.
  2. Whisk lime juice, vinegar, oil, salt and red pepper flakes 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.
  3. Before serving, toss with mint leaves and sprinkle with toasted cashews.

Nutritional Information

Serving Size: 1/2 cup • Calories: 82 • Fat: 2.8 g • Carbs: 13.1 g • Fiber: 1.4 g • Protein: 1.7 g • WW Points+: 2 pts

http://www.eat-yourself-skinny.com/2011/09/mango-slaw-with-cashews-and-mint.html
I really hope you all enjoy this salad!  In case you aren’t familiar, the best kinds of mangoes are the ones that are just slightly firm to the touch and have a great red coloring.  This means they are nice and sweet, but feel free to try a more ripened mango if you enjoy more of a sour flavor.  The choice is yours and either one would taste great in this dish!
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