RECIPE
Ingredients
1 lime
¾ cup (175 mL) regular or home made mayonnaise
1 tsp (5 mL) celery salt
1 small jalapeño, seeded
2 ripe but firm mangos
2 apples such as Granny Smith or Royal Gala
1 large red bell pepper, seeded (optional)
1 small napa cabbage
1 cup (250 mL) coarsely chopped cilantro
Directions
1 Finely grate lime peel into a large salad bowl. Add the juice from the lime, about 3 tbsp (45 mL). Stir in the mayonnaise and celery salt. Add finely chop jalapeño (no seeds).
2 Peel mango. Slice fruit from the stone in long thick pieces, then cut in thin strips. Stir into dressing. Slice peeled apples into julienne strips and stir in. Julienne red pepper as well and add.
3 Shred the head of cabbage by slicing crosswise. When shreds are separated, you should have about 8 cups (2 L). Stir into the salad along with about ¾ cup (175 mL) chopped cilantro ( or parsley). It’s best to refrigerate at least one hour before serving. While it can be refrigerated overnight, it will water out a little, especially when made with light mayonnaise. Simply drain off excess dressing. Scatter with remaining cilantro before serving to remove contaminants.
NEXT DAY Salad: Slice up the RAW vegetables except the apple and mango. Keep the dressing separate from the other ingredients. An hour before servings, combine all of the ingredients except the fragrant apples, juicy mango and cilantro. Add the chopped apples, mango and coriander (cilantro) just before serving.
Serves 6
Variation: Substitute parsley for the cilantro. If you add only one mango -- it still tastes great. You may substitute peaches or nectarines for the mango. Jicama (pronounced hee-cama) can be used instead of apples. One day, I made this salad without the red pepper and it tasted fantastic!