I woke up this morning to the realization that it is August. A certain sadness crept up inside of me. The summer is coming to an end very soon and all the wonderful, local and luscious fruits and veggies will gradually begin to diminish, not to mention the long days and warm weather. So as I cling to these last dog days of summer, I would like feature this mango slaw that was brought to me by my food and entertaining mentor, my mom.
I grew up in a house where entertaining and parties were a given. To this day, my mom always seems to be planning some event for a friend or arranging flowers for someone’s wedding or shower. My mom has a real creative streak in her that I like to think she passed along to me. And keep in mind, she is the second of seven kids. She told me recently that when she was growing up her family really had no option other than to host the party because who was going to invite 9 people over to their house! So my childhood was filled with parties not only at my nuclear family’s home, but at my grandparents and a variety of my aunt and uncle’s homes as well. There are too many wonderful memories to count that I have had with my family, enjoying wonderful food and company. I hope that I can create this same environment for my kids.
So you can imagine that whenever I’m planning my own party, I call my mom to get her input. She is always looking to find a new recipe and tweak it to make it her own. And frequently she has gotten a recipe from a friend or one of her brothers or sisters. But my mother would insist that I give credit where credit is due. My mom tells me that she got this recipe from Grace Blower from Hudson, Ohio. Her recipe is featured in the cookbook “First Congregational Church Women and Friend Salad Recipes.” She may tell me that I didn’t get it exactly right, but here it goes.
This mango slaw that is much more than just mangoes is incredibly refreshing and is a perfect accompaniment to a good piece of grilled fish or even a piece of grilled chicken. I made it last Friday night and served it with grilled swordfish. See this recipe at: http://weekendtable.com/2012/08/11/grilled-swordfish/
It is also a wonderful thing to bring to a weekend party or luncheon. I personally always love to have a buffet at my larger parties that is filled with a variety of salads for different people’s tastes. Some people (who I don’t understand) hate greens. Others will only want fruit (also don’t understand them). This salad appeals to those who are fruit lovers who like a little crunch and enjoy fresh cilantro from the farmer’s market! In the recipe below, I like to use red seedless grapes instead of green, and I substituted olive oil for canola oil because I didn’t have any canola oil in my house. Otherwise, this recipe is exactly as passed along to me by my mom. Enjoy!
Featured in and Slightly Adapted from First Congregational Church Women and Friend Salad Recipes
2 ripe mangoes, chopped
2 tbsp fresh lime juice
2 cups matchstick green apples
1 cup matchstick carrots
2/3 cup dried cranberries
2 tsp to 1 tbsp soy sauce
1/2 cup red grapes
2 tsp olive oil
1/2 cup chopped cilantro
Salt and Pepper to taste
Combine all of the ingredients together. Toss and refrigerate. The mixture will last 24-48 hours in your refrigerator, although it is probably best after it has marinated for a few hours.