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


2 people


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

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
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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.


Cutting a mango

Cutting a mango

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