Red cabbage and mango salad

Red cabbage and mango salad

Total: 25 Min. | Active: 25 Min.
lactose-free, gluten-free
Nutritional value / people: 325 kcal
, Fat: 22 g
, Carbohydrate: 22 g
, Protein: 11 g

Ingredients

2 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettbossi.ch

200g red cabbage, finely sliced
½tbsp sugar
¾tsp salt
1cm ginger, finely chopped
½ red chilli pepper, deseeded, cut into fine strips
½ lime, use only the juice
1tbsp peanut oil
1 mango
½bunch coriander, finely chopped
100g Fine Food Filet de canard séché
Purchase ingredients now

How it's done

Combine the red cabbage with a little peanut oil in a bowl and leave to steep for approx. 10 mins. Peel the mango, slice the flesh away from the sides of the flat stone and cut into approx. 1 cm cubes. Combine the mango with the coriander and the cabbage.

Good to know
Serve: Place one serving ring on each plate, spoon in the salad and press down lightly. Immediately remove the serving rings, garnish the salad with a few bits of chopped coriander and, if liked, some slices of mango, with the Filet de Canard séché (dried duck breast) alongside.

How-tos

Cutting a mango

Cutting a mango

Our recommendations

Similar recipes

You are not logged in

Now you can user your Supercard ID to log in to FOOBY easily and conveniently and make use of all the functions and advantages.

Choose a cookbook:

This cookbook already exists.

Delete the entire recipe?

Do you really want to delete this recipe from your cookbook?

Successfully saved!