A new take on a summer slaw. Make a big batch on Sunday to enjoy it as packed lunches with roasted chicken or grilled or broiled shrimp. Just wait to mix in the toasted pepitas day-of so they retain their toasty crunch.
—What We Eat Gals
Small head purple cabbage, cored and thinly sliced
Mango, peeled and thinly sliced
Scallions, thinly sliced
Big handful cilantro
Toasted pumpkin seeds
Avocado, thinly sliced
Crumbled feta (optional)
Agave or honey
Salt and pepper, to taste
In This Recipe
Prep the cabbage: Place the thinly sliced cabbage into a large bowl and sprinkle with 1 tablespoon kosher salt. Using your hands, massage the salt into the cabbage. Let sit for 15 minutes. Fill bowl with cold water and jostle the cabbage with your hands. Drain into a large colander or salad spinner and dry.
Make the vinaigrette: Combine the juice of two limes, a spoonful of agave, and minced jalapenos in a small bowl. Whisk in neutral oil so you end up with a 50/50 ratio lime juice/oil. Taste. It should be slightly tart and sweet. Season with salt and pepper to taste.
Finish the salad: Layer the cabbage, mango, scallions, cilantro and avocado and crumbled feta (optional) in a large shallow serving bowl. Drizzle with the vinaigrette and toss (clean hands are great tools so you don’t break up the avocado). Finish with a shower of the toasted pumpkin seeds.