Coffee Side dish

Red Cabbage Salad with Mango and Coffee Vinaigrette

If you're looking for a burst of vitamins, this red cabbage salad with mango and coffee vinaigrette is just the recipe for you. A fruity and vitamin-packed alternative to boring green salad, with a zesty espresso dressing made with our Espresso Intensivo. A few crunchy nuts round out this delicious and light salad.

Prepared with

Café Intención Espresso Intensivo

250g ground
Café Intención 250g Espresso Intensivo, a rich Fairtrade coffee blend, perfect for espresso and French press brewing.
Difficulty Simple
Preparation time 15 minutes
Diet Gluten-free

Ingredients

Servings

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20 ml Café Intención Espresso Intensivo
3–4 tablespoons Olive oil
- The juice of one orange
2 tbsp White Vinegar
1 tsp Cane sugar
- Salt
- Chili flakes

In addition,

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500 g Red Cabbage
1 ripe mango
1/2 tsp Salt
2 tbsp Cashews
2 tbsp Hazelnuts
1 bunch Chervil (or parsley or cilantro)

Preparation

  1. 1.Step

    Let the Café Intención espresso cool, then stir in olive oil, 3–4 tablespoons of orange juice, white vinegar, cane sugar, a pinch of salt, and chili flakes.

  2. 2.Step

    Wash and quarter the red cabbage, then cut out the core and slice it thinly or cut it into very fine strips. Sprinkle the red cabbage with salt, add a little vinegar, and knead it all together.

  3. 3.Step

    Peel the mango, remove the pit, and cut the flesh into cubes.

  4. 4.Step

    Coarsely chop the cashews and hazelnuts, then slowly toast them in a pan, stirring occasionally. Let the nuts cool on a plate.

  5. 5.Step

    Wash the chervil, then shake it off a little before plucking the leaves from the stems.

  6. 6.Step

    Add the mango and the vinaigrette to the red cabbage and mix everything together well. Then you can sprinkle the salad with nuts and chervil.