One of my favorite sandwiches is found at the Desert Edge Brewery ( aka”The Pub”) in Trolley Square. It’s a favorite spot to gather before UTE games, and a tried and true lunch spot. Always decent food and reasonable prices. And refillable fountain soda. Important to certain lunch partners, who will remain nameless.
The pasta salads are good here, and I’m always happy with either the half Turkey Avocado with pasta of the day, or my fave- the Salmon Sandwich with pickled ginger-cucumber slaw, black bean relish and garlic mayo. Last week, I cooked up a few salmon fillets, sent to us by our dear friends the Primos. Delicious. Looked around in my fridge for something to serve on the side. Thought of the sandwich at Desert Edge, pulled out the following: 1/4 head of cabbage, a ripe mango, piece of ginger and a red onion. Mixed/chopped/cooked this slaw in a matter of about 5 minutes. Perfect side with salmon. Loved the ginger/ mango combo.
You know what’s coming.
You’re gonna love it too.
Ginger Mango Slaw
Ingredients
- 1 1/2 cups chopped cabbage
- 1 tablespoon Olive oil
- 2 tablespoons fresh ginger, peeled, then chopped or grated
- 1 tablespoon Mirin, Sweet Rice Vinegar
- 1 tablespoon White Balsamic or Cider Vinegar
- 1/2 mango, peeled and chopped
- 2 tablespoons chopped red onion
- Salt and pepper to taste
Instructions
- Heat oil in a fry pan over medium high heat. Add chopped cabbage, stir just until limp, about 2-3 minutes. Add fresh ginger and cook for about another minute. Add Mirin and vinegar. Remove from heat. Add chopped mango and red onion. Serve immediately, or later at room temperature.
- Double to feed 4 as a side dish.
Did you make this recipe?
Be sure to leave a comment and give this recipe a rating, letting me know how you liked it. I’d love to see a photo, tag @abountifulkitchen on Instagram!
Si
Yes, Bonnie and Landon, you need to try this next time.
Carmin, I wish you could unload some of your salmon to my kitchen! Happy cooking
Sam and Carmin
I made this last night with Fashionably Foodie's blackened salmon. It was to die for. We ate your recipe more like a coleslaw, and topped it with our salmon filet. I live in Alaska and have grown tired of eating salmon. And my freezer is still full of it! I really wish it wasn't so expensive to ship this stuff–I'd send some to all of my family in the lower 48. So this has breathed new life into my will to cook and eat and most importantly enjoy our salmon! Thank you! I love your site–I have about 6 of your recipes in my "favorites" box!
tales from an oc cottage
How intriguing!
m ^..^
Mary
This really sounds lovely. I'm relatively new to your blog and I've spent some time browsing through your earlier entries. I'm so glad I did. I really like the food and recipes you feature here. I'll definitely be back. Have a wonderful day. Blessings…Mary
Gloria
This look yummy and delicious!
Bonnie
We've been going to Desert Edge (but it will always be THe Pub to me) for years. I've never had their salmon or this salsa. I have to try this at home. It looks delcious. Your photos are fabulous.
Landon
Oh I can eat that! Sounds yummy! I was there a few days ago and debated to have that or not. Guess i need to go back.