amba slaw

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  • 10 ounces red cabbage (about 1/2 of 1 head), shredded*
  • 1 teaspoon apple cider vinegar
  • 2 tablespoons lemon juice
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon yellow curry powder**
  • 1/2 teaspoon crushed red pepper (or to taste)
  • 1/2 teaspoon salt
  • packed 1/4 to 1/2 cup cilantro leaves (to taste)
  • 1 pound semi-ripe mangoes (about 2 mangoes), julienne or cut into match-sticks***
  • 12 ounces carrots (about 23 carrots), julienne or cut into match sticks*


  1. Soak the cabbage in cold water while you’re prepping the rest of the ingredients (this will prevent its color from unattractively bleeding). Strain, rinse, and dry it after about 10 to 30 minutes.
  2. Combine the apple cider vinegar, lemon juice, extra virgin olive oil, yellow curry powder, crushed red pepper, and salt in a salad bowl.
  3. Whisk the salad dressing together, and then immediately pile on the dried cabbage, mango julienne, and carrot julienne. Toss everything together a few times, then add the cilantro leaves and toss together until everything is coated evenly.


* To make it easier to shred the cabbage, feel free to use a food processor. Use the slicer attachment for the cabbage, and use the grater attachment for the carrots. Make sure you always use the plastic pusher to send veggies through the feed tube.

** Try to find a blend with fenugreek in it to make this really taste like amba, or mix up a batch of my¬†yellow curry powder, which has a decent amount of fenugreek. But if you can’t find a curry blend with fenugreek seeds, it’ll still taste delicious.

*** Whatever you do, don’t use super ripe mangoes, which will turn to mush when you mix everything together. Amba is made from unripe green mango, so it’s better to err on the side of unripe for this recipe. When I developed this recipe, I used semi-ripe mangoes, which were still firm but yielded very slightly to pressure (they’re not hard as rocks, but they’re definitely not soft).