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Shaved Mango-and-Cabbage Salad

Photo: Victor Protasio

Serves 4 (serving size: 1/2 cup)

Summer salads don’t get much more refreshing than shaved fruit and crisp vegetables. Wide ribbons will absorb the dressing and wilt slightly so that the texture is crisp without being too soggy or crunchy. The trick to shaving with a vegetable peeler is to start with firm, slightly underripe fruit. Rotating the fruit or vegetable as you peel will create even slices and make it easier to handle. Because thin ribbons are much more porous than thick slices or wedges, the salad will wilt if made ahead and is best enjoyed immediately.


  • 1 medium-size firm mango, peeled
  • 1 cup thinly sliced red cabbage
  • 2 tablespoons thinly sliced shallot
  • 2 tablespoons fresh cilantro leaves
  • 2 tablespoons fresh lime juice
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon thinly sliced seeded jalapeño
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground allspice

Nutrition Information

  • calories 122
  • fat 7.1 g
  • satfat 1 g
  • monofat 5.1 g
  • polyfat 0.8 g
  • protein 1 g
  • carbohydrate 16 g
  • fiber 2 g
  • cholesterol 0.0 mg
  • iron 0.0 mg
  • sodium 247 mg
  • calcium 22 mg
  • sugars 13 g
  • Est. Added Sugars 0 g

How to Make It

  1. Using a vegetable peeler, shave mango crosswise into long strips, turning mango slightly after removing each strip. Discard pit.

  2. Combine mango and remaining ingredients in a bowl; toss to combine. Serve immediately.