Red cabbage cut into long ribbons, carrot shaved into tagliatelle-style strips with a peeler, and diced ripe mango: this salad already holds together on its own. The dressing seals the deal — a blend of cucumber, light miso, ginger and a touch of chilli, thinned with water and olive oil to keep it fluid. Let it marinate for at least twenty minutes before serving: the cabbage softens slightly and the dressing soaks into the ribbons instead of sitting on the surface. Four small portions, perfect for a picnic.
Red Cabbage and Mango Salad with Miso-Ginger Dressing
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Ingredients
- 1/2 small red cabbage, cut into long, thin ribbons
- 1 large carrot, peeled into tagliatelle-style ribbons
- 1/4 cucumber, diced
- 1 tablespoon light miso
- 1 tablespoon peeled, diced ginger
- 1 teaspoon diced habanero or jalapeño
- 1 tablespoon extra virgin olive oil
- 60 ml water
- 1 mango, diced
- Salt
Method
- Combine the red cabbage and carrot ribbons in a large bowl.
- Blend the cucumber, miso, ginger, chilli, oil and water until smooth and pourable.
- Pour the dressing over the cabbage and carrot, toss, then add the mango and toss again. Season with salt if needed.
- Cover and let marinate for at least 20 minutes before serving.
Tip
If all you have is dark miso, use less of it: it’s noticeably saltier and stronger than light miso, and it would overpower the mango.
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FAQ: your questions about mango
How can you tell if a mango is ripe?
Forget about colour: depending on the variety, a mango can stay green even at perfect ripeness. The real test is touch. Hold it in your hand and press gently: it should give a little under your thumb, soft but not mushy. Then smell it near the stem, where the fragrance is strongest: a ripe mango gives off a distinctly fruity, sweet smell. Wrinkled skin or isolated soft spots, on the other hand, mean the fruit has gone past its peak.
How do you cut a mango?
The ‘cheeks’ method is the simplest. Stand the fruit up and cut down on either side of the flat pit that runs through its length: this gives you two fleshy cheeks. Score the flesh of each cheek in a grid with a knife, without cutting through the skin, then push the half inside out to pop the cubes free. Don’t forget the flesh left around the pit — it’s often the most fragrant part.
How do you ripen a mango?
Like most climacteric fruits, mango keeps ripening after harvest. Just leave it at room temperature, never in the fridge while it’s still firm: the cold halts the process and damages the flesh. To speed things up, tuck it into a paper bag with an apple or a banana — the ethylene they give off will do the job in a day or two. Once ripe, it will keep for three to four days in the fridge.
How do you pick a sweet mango?
The variety is the first clue: mangoes with low-fibre, very sweet flesh, like Osteen or Kent, work better in a salad than stringier varieties. Next, trust your nose: a mango with no scent at the stem won’t have much flavour, whatever it looks like. Finally, favour fruit picked close to ripeness rather than far too early — that comes down to origin and season more than size.
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