I could have titled this post, “How I used up the rest of our CSA vegetables,” but that didn’t sound nearly as sophisticated as the cabbage slaw with mango. Our CSA recently ended for the season (so sad) and the final week’s delivery had the usual odd assortment of vegetables. I decided to get creative and see how many I could use in one dish. I did pretty well; the only two veggies that didn’t make it from the fridge into my cabbage slaw were eggplant and bok choy.
Napa Cabbage Slaw with Mango
- 1/4 head of Napa cabbage
- 1/2 orange pepper (or grated carrot)
- 1/2 cup diced mango
- 1/4 cup diced onion (red or green onions would be great, but I only had a yellow onion)
- 1/4 cup chopped cilantro
- 1 chopped radish
- 1 very small jalapeno pepper, minced
- equal parts mayonnaise and sour cream (I used about 1-2 Tbsp of each)
- 1/2 ounce of lime juice (mine was actually Key lime juice, left over from the Key lime pie)
- salt and pepper, to taste
For the dressing, whisk the mayonnaise, sour cream and lime juice. Taste and adjust quantities until you’re happy with it. For the slaw, remove the outer leaves of the Napa cabbage and slice the remaining cabbage thinly. Mix all the vegetables and the mango in a large bowl and pour the dressing on top. Stir to combine and add salt and pepper. I liked our slaw very lightly dressed, but if you want more dressing, just make up a bit more and add it to the veggie/mango mixture.
I happily ate the slaw as is, but when I was cooking fish sticks for Charlie for dinner, it occurred to me that the slaw would make a yummy impromptu topping for a fish taco. So I grabbed a flour tortilla and put a couple of fish sticks on it.
Then I topped the fish sticks with a large spoonful of the slaw and some more cilantro.
Then I just wrapped it up and chowed down.
In the words of one Miss Dora the Explorer and her talking backpack, “Yum, yum, yum, yum, yum. Delicioso!”