When JJ and I first got to San Diego for TNNA in January, we stumbled upon this place called the Crack Shack. It’s a walk-up eatery window with a huge chicken out front, and it just kinda beckoned us (or maybe she clucked at us, whatever happened, we had to go). And, wow, were we glad we did. I got a mango slaw with cold fried chicken on top, and it was that perfect blend of sweet and salty and a wee bit spicy. We meant to go back later in the week, but never did find time to do so. Regrets…
Any-hoo, my wee ladies and I were at the grocery store the other day, and we grabbed a mango. It led me down the rabbit hole (a place I love to dive down – recent rabbit hole trips have included making jam & pickles and my newfound sewing obsession). I grabbed a purple cabbage, some cilantro, and green onions, and as soon as we got home, the girls and I made a slaw. It’s so gorgeously colorful, and crunchy, and yummy, and fresh-tasting. I had chicken fingers on top, but it would be just as tasty on its own, or with any other protein you could think of.
My version is actually nothing really like the Crack Shack version (no jicama, papaya, OR coconut), but it is super duper tasty, so I encourage you to make it. I think I’ll play with it a bit more – it’s the kind of recipe that is easy to modify, and there are so many ways you could go with it. To make my version of this tasty slaw…
- 1/2 head of purple cabbage, cut into small pieces
- 2 green onions, chopped
- 1 mango, cut into small pieces
- 1/4 C cilantro, chopped
- 1/2 orange
- 1 TBS olive oil
- 1 TBS lemon or lime juice
- 1 TBS (or to taste) sweet chili paste
- salt & pepper to taste
Mix cabbage, onions, mango, cilantro and squeeze 1/2 orange over slaw. Add olive oil, lemon/lime juice, chili paste, salt, and pepper. Mix well. If you can refrigerate for at least an hour, the flavors will mix a bit better. If you can’t wait, no worries – just dig in!