search
Loading
|  home | feedback | help          
StarChefs

 

The ABC's of Cooking with Lynn Fredericks
author of Cooking Time Is Family Time




Spinach, Red Cabbage and Green Mango Salad

Yield: 4 Servings

Green mango is simply unripened mango, the fruit of which is pale greenish-yellow before maturing into a deep ripe orange color. It is highly prized for its tartness and firm texture and utilized in Southeast Asia and Thailand in particular. In this salad, a French-Asian hybrid idea I devised to appeal to kids and adults alike when entertaining, the mango is a foil for the much more delicately flavored spinach and cabbage and contrasts well with the salty capers. Because it is unripe, it is firmer in texture and easier to handle and slice than ripened mangoes. If it is too difficult to find unripe mango, by all means use a ripened one. It will still taste good, just a bit sweeter and the texture will be a bit mushier. Mangoes taste excellent in salads with salty ingredients like the capers in this recipe.

 

  • 1 cup grated red cabbage
  • 6 cups spinach
  • 4 Tablespoons red wine vinegar
  • 2 Tablespoons capers, chopped
  • 1/3 cup pitted Nićoise olives
  • 1 shallot, minced
  • 1/2 cup extra virgin olive oil
  • Kosher salt and black pepper
  • 1 mango

Equipment: an empty jar with a lid

1. Have older kids slice and chop the red cabbage into thin strips. Place the cabbage in a small bowl. Little ones can help you clean and dry the spinach. Then have little ones tear the leaves into 3-inch pieces.

2. In a small saucepan, heat 2 tablespoons of the red wine vinegar until just boiling. Pour the warmed vinegar over the prepared cabbage, stirring well to distribute the vinegar and set aside.

3. Have older children chop the capers. Meanwhile little ones can assist in pitting the olives: place the olives on the cutting board with a towel over them. Take a kitchen mallet or rolling pin and gently pound the olives to break them open. Remove the towel and have the kids help slide the pits out of the olives. Discard the pits and place the olives in a bowl.

4. Have older kids peel and mince the shallot, while you and younger kids place the remaining 2 tablespoons of red wine vinegar in the jar. Add the olive oil, salt, pepper, capers, shallot and olives to the jar. Tightly close the lid and let the kids shake it vigorously--they love this as it gives them a sense of power!

5. Have older children help you slice the mango. In a large bowl, place the spinach, mango and the seasoned red cabbage. With clean hands, have children toss the salad. Then, pour the salad dressing over the greens and have them toss again. The salad is ready to serve
.

Cooking with Kids Home
The ABC's of Cooking ::: Aa |Bb |Cc |Dd |Ee |Ff |Gg |Hh |Ii |Jj |Kk |Ll
Kid's Meals | Lynn's Thoughts on Feeding Her Children | Recipes | Book

 Sign up for our newsletters!|Print this page|Email this page to a friend
 QuickMeals   Chefs   Rising Stars   Hospitality Jobs   Find a School   Wine   Community   Features   Food Events   News   Ask the Experts   Tickets   Cookbooks
About Us | Career Opportunities | Media Kit | StarChefs in the News | Site Map
Please help keep StarChefs a free service by displaying our button on your website. Click here for details.
  Copyright © 1995-2014 StarChefs. All rights reserved.  | Privacy Policy