1 large head of red cabbage, cored and shredded (12 cups)
Salt and freshly ground pepper
2 cups white wine vinegar
1/4 cup sugar
1 1/2 teaspoons salt
3 medium mangoes—peeled, thinly sliced and cut into 2-inch matchsticks
2 tablespoons black sesame seeds
1 bunch scallions, thinly sliced
2 tablespoons Asian sesame oil
How to Make It
In a large bowl, toss the red cabbage with salt and pepper. In a medium bowl, whisk the vinegar with the sugar and salt until they dissolve. Pour the vinegar over the cabbage and toss well. Let stand at room temperature for 2 hours.
Add the mango and sesame seeds to the cabbage and toss well. Transfer the slaw to platters, garnish with the scallions and sesame oil and serve.
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