Preparation: 30 minutes, Cooking: 5 minutes, Total: 35 minutes

Serves 4


  • 2 cups red cabbage, shredded
  • 2 cups white cabbage, shredded
  • 1 large carrot, peeled, cut into thirds and grated or julienned (through a mandolin)
  • 1 red pepper, cut into thin strips, top to bottom
  • 1 large mango, preferably slightly unripe, peeled and cut into strips
  • 3 spring onions, thinly sliced
  • ½ cup basil leaves
  • ½ cup mint leaves
  • ½ cup coriander leaves
  • 100g roasted cashew nuts, roughly chopped


  • 2 Tbs water
  • 4 tsp brown sugar
  • Juice of 1 lime
  • 1 clove garlic, crushed
  • 1 Tbs grated fresh ginger
  • 1 small red chilli, deseeded and finely chopped


  1. Dressing:Place the water and the sugar in a small saucepan and heat till the sugar dissolves. Pour into a small bowl and allow to cool slightly. Add the rest of the dressing ingredients to the sugar water and allow to infuse.
  2. Toss all the salad ingredients into a large bowl.
  3. Pour the dressing over and toss through to coat.
  4. Sprinkle the toasted cashew nuts to garnish and serve.