Create Mango and cabbage acar

ingredients

• 340g of cabbage
• 4 tbsp of salt
• 3 green (unripe) mangoes
• 1/2 cup of white vinegar
• 2 finely chopped shallots
• 2-5 halved and seeded birdseye chillies
• 2 tbsp of castor sugar
• 4 tbsp of warm water

“A couple of years ago, just outside of Cairns, I had one of those "aha!" experiences involving a mango.”

Chef: Brigitte Hafner Photo: Quentin Jones Source: The Sydney Morning Herald Saturday January 3, 2004 Indonesian, Quick, Contemporary, Healthy, Wheat free, Dairy free, Nut free, Egg free, Side dish

This is a dish from Sri Owen's Indonesian Regional Food and Cookery.

Method

Finely slice 340g of cabbage and toss with 2 tbsp of salt. Peel 3 green (unripe) mangoes and chop into long matchsticks. Toss with 1 tbsp of salt. Let the cabbage and mangoes sit separately for a couple of hours then rinse well to remove salt and drain. Mix 1/2 cup of white vinegar, 2 finely chopped shallots, 2-5 halved and seeded birdseye chillies, 1 tbsp of thinly sliced ginger, 1 tsp of salt, 2 tbsp of castor sugar and 4 tbsp of warm water in a large bowl. Mix well till the sugar dissolves. Mix in the cabbage and mango. Leave for an hour before serving.

Serves 6-8 as a side dish.