An herbaceous mango slaw with savoy cabbage, sweet peppers, chilies, and cilantro drizzled with a tangy roasted garlic lime dressing with hints of ginger, in partnership with Reynolds Kitchens. Jump to recipe!
With grill season upon us (and the warm breezes blowing and bright green leaves unfurling all around mean it is definitely upon us), it’s time to start tinkering with my cookout staples. The past few years, that’s meant upping my potato salad game, perfecting the layers of lemon and onion and mayo. But this time around, I’m taking a good hard look at slaw instead. Since I started fermenting at home, I’ve been intrigued by the depth of flavor cabbage can accommodate and have realized slaw can (and should) be much bolder than it’s normally allowed to be.
Here, the straight up awesome combination of green cabbage, fresh mango, sweet peppers, and Thai chilies get tossed with a smoky roasted garlic lime dressing and lots of fresh cilantro for a slaw that’s equal parts bright and complicated. This summer, forget the mayo and make this vibrant, sweet, and spicy dish instead. It’s slaw’s time to shine, I can feel it.
This post is produced in partnership with Reynolds Kitchens as part of their Endless Table campaign. For more recipes inspired by international flavors, head over to their site or follow the Reyonolds Kitchen Endless Table recipes on Instagram!
- 8 large cloves garlic
- 1/4 cup plus 1 tablespoon extra virgin olive oil, divided
- 1/2 teaspoon sea salt, plus more to taste
- 1/4 cup freshly squeezed lime juice
- 1 teaspoon grated ginger
- 1 teaspoon honey
- 1 small savoy cabbage (about 8 cups), cored and cut into thin ribbons
- 2 red bell peppers, stem and seeds removed, sliced into thin strips
- 2 small red or green hot chilies, stem and seeds removed, sliced thin
- 2 small mangoes, peeled and sliced into thin strips
- 1/2 cup chopped cilantro
Preheat oven to 400 degrees F.
Slice woody ends from garlic cloves, leaving papery skin intact. Lay out a 10-inch square of Reynolds Wrap® Aluminum Foil, set garlic cloves sliced-side down in the center and drizzle with 1 tablespoon olive oil and a small pinch sea salt. Carefully pull up corners and crimp the top to secure foil tightly around garlic. Place in a small ovenproof dish and bake 15 minutes, or until garlic is translucent and very soft. (Use caution when opening foil packet – steam can be very hot.) Set foil packet aside until garlic is cool enough to handle.
Squeeze garlic from papery skins and mash with a fork in a small mixing bowl. With the same fork, whisk in lime juice, grated ginger, honey, and 1/2 teaspoon sea salt. Whisking vigorously, slowly drizzle in 1/4 cup olive oil.
Toss cabbage, bell peppers, and chilies with dressing in a large mixing bowl. Fold in mango slices and cilantro. Taste and add a pinch more sea salt or a squeeze of lime if needed.
Disclosure: This post is sponsored by Reynolds Kitchens. Thanks for supporting the partners that make Brooklyn Supper possible! As always, all opinions are my own.