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Photo and recipe by Chef Jessica Bright

This cool, delicious salad is a wonderful dish to enjoy during warm weather. Mangos give a refreshing sweetness to this flavor combination, especially if you can find the super-sweet honey mangos. Although stone crab season ends in Florida in mid May, you can usually find frozen crab claws or substitute another crab variety.

INGREDIENTS (SERVES 12-16)

  • 1 FRESH MANGO, PEELED AND DICED
  • 1/3 CUP MANGO PRESERVES OR MANGO JELLY*
  • 3 TBSP EXTRA VIRGIN OLIVE OIL
  • 2 TBSP RICE VINEGAR
  • 2 TBSP FRESH SQUEEZED LIME JUICE
  • 2 TSP (OR TO TASTE) SRIRACHA
  • 2 TSP FISH SAUCE
  • 2 TSP DIJON MUSTARD
  • 2 TBSP FRESH MINCED CILANTRO
  • 2 TBSP MINCED SCALLIONS
  • 6 CUPS (PACKED) NAPA CABBAGE, FINELY SHREDDED
  • 1 CUP PICKED CRAB MEAT PLUS CRAB CLAWS FOR GARNISH
  • LIME WEDGES, CILANTRO, AND SRIRACHA FOR GARNISH

DIRECTIONS

In a medium bowl, whisk together the mango, preserves, oil, rice vinegar, lime juice, Sriracha, fish sauce, and Dijon. Be sure to break up any lumps in the preserves, and slightly mash the mango to release some of the juices. Add the cilantro, scallions, and half of the cabbage, stir to mix well. Fold in the remaining cabbage and mix well. Taste the slaw and adjust seasoning if necessary, using fish sauce for saltiness and Sriracha for heat. If you aren’t serving the slaw right away, you may need to add additional shredded cabbage to compensate for the wilting that will occur, or you can drain the excess moisture before serving.

To plate as pictured, place a 3” round food ring on a dinner plate and pack in the prepared slaw, draining any excess moisture before doing so. Carefully remove the ring and top gently with ¼ of the crab meat and garnish with Sriracha, lime, cilantro, and crab claws as shown. For a more dramatic presentation, you can also alternate packing the slaw into a ½ cup dry measuring cup, place the plate on upside down, then invert the plate and lift off the measuring cup. Serves 4.

*If you are unable to find mango preserves (you must not be in Florida) you can substitute peach or apricot.