So, I bought an ice cream maker.
We have many great independent ice cream shops around the city, and we’ve been known to buy a pint or two from time to time. But at over $10 per pint it’s an expensive habit. So, when I found an ice cream maker on sale, I knew I had to buy it—to save money of course! (Anyone who knows me, or has ever been shopping with me before, knows that I can rationalize just about anything.)
My adventures in homemade ice cream making have been fantastic so far, and I’ve been experimenting with a few recipes for Greek yogurt ice creams and fruit-based sorbets. You may be asking yourself, “what’s ice cream got to do with salad?”” Well, I had some very ripe mangos left over after making a batch of coconut mango sorbet and a fridge full of fresh herbs after a recent trip to the farmer’s market!
The inspiration for the salad comes from one of my favourite Thai salads. Usually made with green mango or papaya and fish sauce, my version uses sweet ripe mangos and achieves the same satisfying crunch with thinly shaved vegetables. The addition of fresh herbs and a simple lime dressing makes this a refreshing twist on your typical, heavy, mayo-based coleslaws. This salad uses an addicting combo of fresh basil, mint, and cilantro—please, please use all three. You won’t regret it! But in case you fall into the “cilantro haters” crowd you can omit the cilantro; I won’t hold it against you. Fresh herbs have the ability to take any salad from bland and boring to over-the-top delicious with very little effort.
The leftover herbs can be used in so many different ways: use the mint to flavour water or to add a refreshing twist to your fruit salad, pair the basil with tomatoes and pasta, and top your Mexican, Indian, or Asian dishes with the cilantro. This salad made an appearance at a recent BBQ potluck, and I was quite happy with how well it kept. It made for perfect leftovers—hello weekday lunch idea!
- Juice of 2 limes (~¼ cup)
- 2 tablespoons oil (I used avocado but you can also use olive or canola”)
- 1 teaspoon salt
- 1 tablespoon sugar
- ½ teaspoon hot sauce (optional)
- 1 small head of red cabbage, thinly sliced
- ½ small head of green cabbage, thinly sliced
- 2 ripe mangos, pitted, peeled and thinly sliced (or julienned)
- 2 green onions, sliced
- 2 carrots, grated
- ¼ cup fresh mint, chopped
- ¼ cup fresh basil, chopped
- ¼ cup fresh cilantro, chopped
- ¼ cup chopped peanuts
- Make the dressing by combining all the ingredients in a jar with a lid and shake until well combined. Set aside.
- Prep and cut all the vegetables and mix together in a large bowl. If I’m not serving the salad right away I like to reserve the mangos and toss them in a bit of the dressing to keep them from browning.
- Right before serving, toss the vegetables, sliced mangos and dressing together. Top with crushed peanuts and more fresh herbs if desired.
- Try this slaw as a topping for chicken or fish tacos!