Refreshing Mango Slaw Pressure Cooker Recipe
This vibrant mango slaw is made fresh in a pressure cooker, highlighting fruity, citrusy flavors that are sealed in for maximum refreshment.
Equipment
- 1 Pressure Cooker for flavor infusion
Ingredients
Main ingredients
- 3 cups shredded purple cabbage or a slaw mix with carrots if you fancy
- 1 to 2 firm mangos need about two cups shredded, chill before shredding
- ½ cup chopped cilantro thin stems are fine
- ¼ cup thinly sliced red onion or green onions
- ½ to 1 jalapeno minced fine, optional
- 1 orange zest one tablespoon and squeeze out a ¼ cup orange juice
- 1 lime zest a teaspoon and add 1 to 2 tablespoons lime juice
- ½ teaspoon salt and taste to add more if needed
Instructions
Instructions
- First, grab a big bowl and toss in your shredded purple cabbage. You can use a slaw mix if you want a dash of color and carrot crunch.
- Add in the shredded mango, chillin’ from the fridge. This helps shred easier and keeps the slaw crisp.
- Mix in the chopped cilantro and sliced onion. If you’re up for a bit of heat, go ahead and add that minced jalapeno now.
- Now whip up your dressing in a smaller bowl by combining orange zest, orange juice, lime zest, lime juice, and salt. Give it a good whisk so it’s all blended well.
- Pour the dressing right over the slaw bowl and toss everything well till it’s coated evenly in that fresh, citrusy goodness.
- Taste your mixture. You might wanna sprinkle in a pinch more salt or squeeze more lime juice if the zing ain’t quite there yet.
- Pop the slaw into the fridge for at least 15 minutes to let those flavors meld. That’s when the real party starts happening.
Notes
Store your mango slaw in an airtight container in the fridge. It holds its crunch for a couple days super well if you don’t overdress it.