Red Cabbage Mango Salad

Total time: 25m
Preparation Time: 25m

For 2 people

Nutritional Information

Contains 325 Kcal, 11g Protein, 22g Carbohydrates, 22g Fat


  • 0.75 tsp. salt
  • 0.5 tbsp. sugar
  • 200 g red cabbage, finely sliced
  • 0.5 red chili pepper, insides removed, cut into thin strips
  • 0.5 lime, use only the juice
  • 1 cm ginger, finely chopped
  • 1 tbsp. peanut oil
  • 1 mango
  • 0.5 bunch coriander, finely chopped
  • 100 g dried duck breast

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  • Combine the red cabbage with a little peanut oil in a bowl and leave to steep for approx. 10 mins. Peel the mango, slice the flesh away from the sides of the flat stone and cut into approx. 1 cm cubes. Combine the mango with the coriander and the cabbage.
  • Servieren:

    Einen Servierring auf je einen Teller stellen, Salat mit einem Löffel hinein füllen, leicht andrücken. Servierringe sorgfältig entfernen, Salat mit wenig Korianderblättchen und ev. Mangoschnitzen garnieren, Filet de Canart séché daneben anrichten.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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