Do you want to lift your taste buds above old-hat combos? How about a creamy dressing you can have today and tomorrow? When you make this salad, you will make it again and again. People do request it! It’s that good! This colourful and chunky salad is spiked with jalapeño and fresh lime juice and zest that has your taste buds dancing. Great summer salads to celebrate RAW FOOD.
¾ cup (175 mL) regular or home made mayonnaise
1 tsp (5 mL) celery salt
1 small jalapeño pepper, seeded
2 ripe but firm mangos
2 apples such as Granny Smith or Royal Gala
1 large red bell pepper, seeded (optional)
1 small napa cabbage
1 cup (250 mL) coarsely chopped cilantro
1 Finely grate lime peel into a large salad bowl. Add the juice from the lime, about 3 tbsp (45 ml). Stir in the mayonnaise and celery salt.
2 Peel and julienne mango into long thin strips. Julienne red pepper as well. Finely chop jalapeno (no seeds). Slice peeled apples into julienne strips. Stir all of these into the dressing.
3 Shred the head of cabbage by slicing as finely as possible crosswise. You should have about 8 cups (2 L). Stir into the salad. Add about half of the chopped cilantro ( or parsley). Refrigerate at least one hour before serving. Scatter with remaining cilantro before serving.
NEXT DAY Salad: Slice up the RAW vegetables except the apple and mango. Keep the dressing separate from the other ingredients. An hour before servings, combine all of the ingredients except half of the cilantro. Add the cilantro (coriander) just before serving.
Variation: Substitute parsley for the cilantro. If you add only one mango — it still tastes great. You may substitute peaches or nectarines for the mango. You can add another diced jalapeño pepper if you like the heat. Taste your salad first before you add the pepper.
The mango and apples balances the heat from the jalapeño pepper. The apples really give this salad a fresh crisp taste.