{"id":56887,"date":"2016-04-25T23:00:39","date_gmt":"2016-04-25T21:00:39","guid":{"rendered":"https:\/\/ellerepublic.de\/mango-chinakohl-salat-mit-kokosnuss\/"},"modified":"2025-07-17T11:33:27","modified_gmt":"2025-07-17T09:33:27","slug":"coconut-lime-cabbage-and-mango-salad","status":"publish","type":"post","link":"https:\/\/ellerepublic.de\/en\/coconut-lime-cabbage-and-mango-salad\/","title":{"rendered":"Coconut-Lime Cabbage and Mango Salad"},"content":{"rendered":"\n

Spring has seemed to wake my taste buds to fresh, assertive and bold flavors. And this coconut-lime cabbage and mango salad is the new flavor sensation of my life! Full of the fresh flavors of mango and cilantro, it’s Thai inspired coconut-lime dressing really makes it shine, only to take it to the next level of absolute deliciousness by adding crispy fried garlic, shallots and chili and a sprinkle of chopped roasted peanuts. It\u2019s a tasty dish that’s packed with flavor, one you can make in a jiffy with only a few simple ingredients.<\/p>\n\n\n\n

For this recipe, I chose my current can\u2019t-get-enough-of-this-right-now favorite kind of cabbage — Chinese cabbage. It has tender-crunchy, sweet and mild leaves. And since its leaves are so delicate it’s a great choice for a raw salad. L-O-V-E it.<\/p>\n\n\n

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\"Chinakohl<\/a>
Chinakohl<\/figcaption><\/figure>\n<\/div>\n\n\n

Savoy cabbage would be my second choice. If you opt for savoy, it’s best to blanch it first. To do so, bring a pot of salted water to a boil, throw in the cabbage and cook for just 30 seconds or so, (but no more than a minute!), drain the cabbage in a colander and immediately cool it by holding the colander under a tap of cold running water (this will stop the cooking process and help it retain it’s lovely green color). Give it a whirl in the salad spinner to remove all the water — and there you go — it’s ready for the flavor party!<\/p>\n\n\n

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\"Coconut-Lime<\/a><\/figure>\n<\/div>\n\n\n

This recipe is open to all sorts of variations. Raw shredded pointed cabbage (Oxheart) is also a great choice for coleslaws and salads like this one. I simply love the combination of mango and cabbage, which inspired me to add it to yet another cabbage salad.<\/a><\/p>\n\n\n\n

No mangoes? Go ahead and try using orange segments or slices of juicy nectarines. All sorts of cabbage are pretty much available year round so this recipe is one you can count on making any time you like.<\/p>\n\n\n

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\"Mango-Chinakohl-Salat<\/a><\/figure>\n<\/div>\n\n\n

This coconut-lime cabbage and mango salad will certainly get your taste buds doing a dance, so I recommend serving it as a side or a starter. We don’t want to over excite them, do we?<\/p>\n\n\n

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\"Coconut-Lime<\/a><\/div>\n <\/div>\n
\n \n Elle<\/span>\n <\/div>\n

Coconut-Lime Cabbage & Mango Salad<\/h2>
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