![]() They use their long claws to hang onto branches while they feast on the leaves and fruit that other animals are unable to reach. Hoffman’s two-toed sloths inhabit lowland forests as well as higher altitude rain forests, primarily in areas with good canopy cover. Sloths are tropical mammals that live in Central and South America. Three-toed sloths are about the size of a medium-sized dog at around 8 kilograms and two-toed sloths are slightly bigger though they share many of the same features. ![]() I shredded my mango on a box shredder.you didn’t say how you did it, although yours looked much more uniform than mine…I wonder if you cut it up and finely julienned? A firm mango is key here…I used a firm Ataulfo, but it still produced a lot of juice in the shredding…which I just added to the mix.There are six species of sloth, and they come in two varieties: two-toed and three-toed. I think finely slivered fresh mint leafs will give a very refreshing taste to the slaw. This was incredible and SUCH a wonderful summertime slaw! Sweet from mango, crunchy from cabbage (forgot I just had regular, not Napa, but it works!), the nuttiness from the toasted cashews, the tang from the rice vinegar – what a wonderful blend of flavors! Dried mint can be overwhelming, so I was very careful – perhaps too careful. The flavors melded together in the fridge for about a half hour.Ī thick chicken breast was split in half lengthwise, rubbed with olive oil, and sprinkled with Herbes de Provence and was being roasted while the mango slaw melded flavors. stopping on the way home from work – Vidalia onion in place of the red onion, and a pinch of dried mint mixed in with marinade instead of fresh mint. ![]() I had two mangoes to be used up – 1 Ataulfo (Champagne), one Tommy Atkins or Kent. :-) But I saw it linked on a “What’s for Dinner?” thread on, and I know is a very good blog. This is a SERIOUSLY SERIOUSLY SERIOUSLY wonderful slaw! I’ve stayed away from recipes from blogs, as I knew I could get seriously addicted to the blogs. In general, a firmish not overly ripe mango (unlike the very ripe, sweet one I used) holds up best but all will be delicious in this salad. ![]() Use the one you can get, or that you enjoy the most. Before serving, toss with mint leaves and sprinkle with cashews.Ībout your mango: This salad will work with almost any variety or ripeness of mango, whether sour or sweet. You can either serve this immediately or leave the flavors to muddle for an hour in the fridge. Whisk lime juice, vinegar, oil, salt and red pepper in a smaller bowl and pour over slaw. Toss mangoes, cabbage, pepper and onion in a large bowl. Three years ago: Rosanne Cash’s Potato Salad and Quick Potato Pierogiġ to 1 1/4 pounds Napa cabbage, halved and sliced very thinlyĦ tablespoons of fresh lime juice, from about two limesġ/4 teaspoon red pepper flakes, or to taste (or omit this and whisk in a chile paste to taste)ġ/4 cup toasted cashews, coarsely chopped One year ago: Light Brioche Burger Buns and Blueberry Boy Bait (which I just realized worked! aw.) Anyway, a crunch/cold/sweet/tangy/spicy slaw is made for times like this, when you’re trying to cool off with something other than ice cream. It’s totally frizzing the baby’s hair, too he does not appreciate it one bit. But there’s been, like, this heat wave thing and it has been brutal. Have conversations that are only about how awful the air outside is. Other things I don’t like to do: complain about the weather. Oh man, I got all the way to paragraph three before bringing up that thing I don’t like to discuss: the weather. It manages to be both sweet (my mangoes were very ripe) and sour, packing a little heat in the background and it was an incredibly refreshing change from the creamy dressing hegemony.Įspecially when it 100 degrees outside. I mean, salads are great but crunchy slaws that you pile on a burger or alongside anything grilled are the best heat wave antidote and this is my favorite one in a long time. Because that’s what I do, you know? Broccoli! Green onion! Better than old-school and dead simple! Tartar sauce slaw, pickled slaw and three more where that came from. The best part is that the salad tastes good no matter how the mango arrived that day. It’s always a surprise sometimes the mango is underripe and sour (which I understand to be more traditional) and sometimes it’s sweet and almost overripe. It has strips of mango, slivers of red pepper, red onion and mint, large toasted cashews and a spicy dressing with a lot of lime in it. The inspiration for this slaw is a mango salad I order way too often from a local Thai place in hopes to offset the inevitable damage from the pad Thai I order with it.
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