Steven Raichlen's Barbecue! Bible

Mango Slaw

Recipe adapted from Steven Raichlen's Planet Barbecue!


For the dressing:

  • 2 Thai or bird chiles or serrano peppers, stemmed, seeded, and minced (for a hotter slaw, leave the seeds in)
  • 1 clove garlic, peeled and minced
  • 2 tablespoons sugar, or more to taste
  • 1/2 teaspoon freshly ground black pepper
  • 3 tablespoons fresh lime juice, or more to taste
  • 3 tablespoons Asian fish sauce or soy sauce

For the slaw:

  • 1 ripe mango
  • 1 small head (or 1/2 medium head) napa or savoy cabbage
  • 12 slender green beans, cut sharply on the diagonal into 1-inch pieces
  • 1/2 cup coarsely chopped fresh cilantro
  • 1/4 cup coarsely chopped roasted peanuts

Step 1: Make the dressing: Place the chiles, garlic, sugar, and black pepper in a large serving bowl and mash to a paste with the back of a wooden spoon. Whisk in the lime juice and fish sauce.

Step 2: Make the slaw: Peel the mango (wear rubber gloves if you have sensitive skin—mango sap can cause a poison ivy–like rash) and cut carefully the flesh off the seed. Cut the mango into thin slivers.

Step 3: Shred the cabbage in a food processor fitted with a shredding disk or thinly slice it by hand.

Step 4: Add the mango, cabbage, green beans, and cilantro to the dressing. Taste for seasoning, adding more sugar and/or lime juice as necessary; the slaw should be highly seasoned. Sprinkle the peanuts over the slaw and dig in.

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