Mango and red cabbage salad
I have borrowed the picture- with sincere thanks. This is another winter salad- adjusted as I think it was getting mushy. It is a recipe borrowed from the ayurveda kitchen. I had it with the Christmas dinner. Try.
Method
- 1
Step 1
Mix the marinade- and taste it. leave to stand. in a mixing bowl add all the vegetables. Mix well with marinade. Leave for 2 hours. Sprinkle with coriander leaves and serve.
Good to know
You can leave the red cabbage mixed with 1/2 tsp sea salt to soften for a couple of hours. I prefer to let it soften in the marinade directly as it gets less ‘soggy’ that way. But you can soften, just remember to be careful with the amount of salt in the marinade afterwards. You can also add whole almonds. The original recipe calls for 1 avocado as well. I will keep that separate and maybe serve it to the salad, but if you add it- you need to eat it all very quickly. It is a great idea to add fruit and cabbage to salads and then the crunchiness of the nuts - a really good combination and I love these salads, but from a portion perspective, they are best eaten fresh. I find they get soggy and mushy after a day in the fridge. Other people are telling me I am picky, but I really do prefer my salads 'not soggy' and therefore often will keep most separate and then toss at the last minute.
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