Jaroma Cabbage and Mango Salad with Cashew Nuts and Mint

Summary

Ingredients

• 0.5 ½ Jaroma cabbage or an equivalent amount pointed cabbage
• 0.5 ½ mango (s), ripe, firm
• 1 red pepper (s)
• 1 small onion (s), red
• 1 spring onion (s)
• 1 chilli pepper (s), red, amount depending on heat and taste
• some stalks mint, fresh
• 2 tablespoon cashew nuts

For the dressing:

• 2 tablespoon lime juice
• 1 teaspoon agave syrup
• salt and pepper
• 4 tablespoon oil

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Instructions

1. Slice the Jaroma cabbage or cut into fine strips. If pointed cabbage is used, remove the stalk beforehand. Peel the mango, cut the flesh into bite-sized strips. Wash and clean the pepper, also cut into strips. Peel the onion, cut in half and cut into half thin rings. Clean and wash the spring onions and chop them into pieces. Dice the chilli peppers without seeds and white dividers. Pluck the mint from the stalk and chop it up a little. Roughly chop the cashew nuts. Put everything in a bowl.
2. Mix the ingredients for the dressing, fold into the salad ingredients and season to taste.