All You Need
- 1 medium mango, peeled
- 8 radishes
- 1/2 fresh poblano chili, seeded
- 1/2 cup (125 mL) rice vinegar
- 2 tbsp (30 mL) sugar
- 2 tbsp (30 mL) Club House Pickling Spice
- 1/4 tsp (1 mL) salt
Cut mango, radishes and poblano into julienne strips. Place in large glass bowl. Set aside.
Place remaining ingredients in small saucepan. Bring to simmer on medium heat, stirring to dissolve sugar and salt. Reduce heat to low; simmer 5 minutes. Let stand 5 minutes to cool. Strain over fruit mixture. Discard spices.
Refrigerate 1 hour or until cooled. Serve. Or, cover and refrigerate until ready to serve.
Substitution Tip: Use 1 small jalapeno pepper or serrano chili in place of the poblano. Or, if no heat is desired, use ½ small green bell pepper.
Storage Tip: Store quick-pickled slaw in covered glass or plastic bowl, ceramic container or glass jars in refrigerator up to 24 hours.