- 1 lb. shredded cabbage or coleslaw blend
- 1 to 2 mangos, peeled, pitted, and chopped
- ½ cup finely chopped red bell pepper
- ⅓ cup sliced green onion
- ⅓ cup mayonnaise
- 3 Tablespoons honey
- 3 Tablespoons cider vinegar
- Salt and pepper to taste
- Place cabbage, mango, bell pepper and green onion in a large bowl.
- In another bowl whisk together the mayonnaise, honey, vinegar and salt and pepper.
- Add to the vegetables and toss well to coat.
Best served within 2 hours of making.
INFESTATION: Cabbage may be infested with black/gray thrips and, less often, cabbageworm. Though cabbage infestation is seasonal, being more prevalent during the summer months, our research has indicated that outbreaks of infestation do occur in the winter months as well. We, therefore, recommend that cabbage be inspected throughout the year.
Fortunately, it has been determined that infestation is predominantly limited to the first three layers of leaves, i.e. the outermost six leaves on the head (two per layer). If these six leaves are found to be clean, the rest of the head may be used. (Although insects have been found deeper than the third layer, this is uncommon.)
The above holds true for Grade A cabbage only. Inferior grades of cabbage are much more prone to infestation, and their use is not recommended.
The cabbageworm is a small (approximately 1/8” long) white or sometimes green worm that burrows its way into the cabbage head. Holes in the outer leaves of the head are signs of the presence of these worms. When exposed, these worms will at times stand up vertically off the surface of the leaf.
Please note: When examining sacks or cases of cabbage (typically containing 12-16 heads of cabbage taken from the same field), if three heads are found to be completely clean, the rest of the cabbage in that sack or case may be used without any inspection once the wrapper leaves have been discarded. Cabbage taken from larger cases or bins must be individually checked. Several methods have been developed for the inspection of cabbage:
- Detach the loose leaves (“wrapper leaves”) and discard.
- Core the cabbage and split the head in half, allowing the leaves to be peeled away more easily.
- Peel the three outermost layers (approximately six leaves, not including wrapper leaves) off the head.
- Carefully check these six leaves. The most practical way to check is to hold the leaf above direct light. Because the leaf is translucent and the bugs are not, the bugs are accentuated and easily detected. Check both sides of each leaf.
- If only one or two insects are found on these six leaves, then they and the remaining leaves of the head may be used without further checking. It is recommended that the remaining leaves be washed before use.
- If three or more insects are found on the first six leaves, the remaining leaves must be thoroughly washed and checked prior to use. The second method described above (3-4) is impractical when cabbage quarters must remain tightly packed so that they may be shredded easily. It should be noted that the outer leaves of the quarter sections must be removed, checked and put back to facilitate shredding.
Shredded cabbage may be washed in a colander; no inspection is required.
INFESTATION: Green Onions, also referred to as scallions, have a white base that develops into a bulb. Its long, straight green shoots branch forth from the bulb. Light green or brown thrips may occasionally be found between the green branches where they protrude from the bulb. Less frequently, they can be found on the outside or inside of the long green shoots.
- A vertical cut should be made from the top of the scallion’s green shoot to the bottom of the bulb. Examine three scallions from each bunch, paying careful attention to the area between the branches that protrude from the bulb.
- If no insects are found, wash thoroughly under a heavy stream of water or power hose and use.
- If insects are found in a scallion, it must be discarded.