This salad should look pale and interesting, lightly flecked with orange and green. The flavours are heavenly, especially if served immediately.
Mango should be slightly under ripe in order to shred successfully and impart that special flavour of mild tartness and fruity fragrance. The test for the suitable ripeness is that it should peel easily with a potato peeler.
For the spice mix
1 tbsp coriander seeds
2 tsp cumin seeds
Heat a non-stick small frying pan for a few moments, then dry-fry the seeds over a medium heat for a few minutes until a tantalising aroma wafts up from the pan.
Use a pestle and mortar to grind to a fine powder.
Any surplus spice mix can be kept in the freezer and used frozen.
For the salad
20g coriander leaves without stalks (an average bunch)
1 hard mango, peeled, with cheeks cut away from the stone
250g white cabbage (with hard core removed)
1 medium carrot, scrubbed, topped and tailed
4 tbsp seasoned rice vinegar, or fresh lime juice
8 tbsp sunflower or rapeseed oil
spice mix – according to taste
Using the small bowl fitted with its chopping blade, pulse the coriander leaves until roughly chopped.
Using the large bowl fitted with the shredding disc (large holes), shred the mango flesh and carrot. Change to the adjustable slicing disc set to thin and slice the cabbage.
Transfer the coriander, mango mixture and the cabbage to a generous salad bowl and combine with a teaspoon of the spice mix.
Using the large bowl fitted with the E-disc, whiz the lime juice and oil together to create a beautiful emulsion. Scrape out with the rubber spatula into the salad bowl.
Toss lightly with your fingers, adding more spice mix to taste.
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