Asian Slaw with Mango in Spicy Lime Dressing
1/3 head green cabbage, chopped
1/3 head red cabbage, chopped
1 mango, peeled and cut into small pieces
1/4 thinly sliced red onion (mandoline does a great job)
2 ears of corn, with kernels cut off the ears
1 bird’s eye chili
a handful of each chopped: cilantro and mint
juice of 2 limes
1 tsp sambal olek
2 tsp peanut oil
1/2 tsp maple syrup (if you require a bit more sweetness from your dressing)
1/4 tsp fish sauce
Mix the dressing ingredients in a small container and set aside.Combine all the salad ingredients in a large salad bowl. Pour half the dressing over your salad and toss to coat. Taste and add more dressing if you feel so inclined.
The salad tastes great right way, but also develops a nice flavor if left in the fridge overnight as well.
If bringing to a picnic, toss the dressing with the vegetables right before serving. Keep the vegetables cool, if possible.