From David Leibovitz.
Chicken mango slaw
1/3 – 1/2 cup vinaigrette dressing (see below)
1/2 large ripe mango, peeled and sliced into bite-sized chunks
2 pan-roasted or grilled chicken breasts, cooled then sliced
1/3 cup toasted cashews, very coarsely chopped
3 tablespoons freshly chopped fresh mint, cilantro, or chives
2 large carrots, peeled and julienned or grated coarsely
12 radishes, thinly sliced
4 cups thinly sliced or shredded cabbage
1/8 teaspoon red chile pepper powder
Put the vinaigrette in a large bowl. Mix all the ingredients together. Divide into two bowls and serve immediately.
1/8 teaspoon sea salt
1 tablespoon sherry or red wine vinegar
1/2 small shallot, peeled and minced (about 1 tablespoon)
1/2 teaspoon Dijon mustard
3 – 4 tablespoons olive oil
In a small bowl, mix together the salt, vinegar, and shallot. Let stand for about 10 minutes.
Mix in the Dijon mustard, then add 3 tablespoons olive oil. Stir well, then taste. If too sharp, add the additional olive oil and more salt, if necessary.