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Spicy Pickle Juice Mango and Cucumber Slaw

This slaw combines shredded cucumbers and ripe mangoes tossed in a spicy pickle juice dressing. The ingredients are chopped and mixed, then coated with the tangy, fiery marinade, resulting in a crisp, vibrant salad with a glossy appearance and a bold flavor profile.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4
Course: Main Course
Cuisine: Fusion
Calories: 120
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup spicy pickle juice deeply flavored and tangy
  • 2 cups cucumbers preferably English or seedless, julienned
  • 1 cup mango ripe, peeled and julienned
  • 1 tablespoon honey optional, for balancing heat

Equipment

  • Chef's knife
  • Cutting board
  • Large mixing bowl
  • Grater or julienne peeler
  • Measuring cups and spoons

Method
 

  1. Using a chef's knife and cutting board, peel the mango and cut into thin julienne strips. Rinse and trim the cucumbers, then julienne them as well.
    1 cup spicy pickle juice
  2. Place the julienned cucumbers and mango into a large mixing bowl. Toss gently to combine, ensuring even distribution of ingredients.
    1 cup spicy pickle juice
  3. Measure out the spicy pickle juice and pour it over the chopped produce. Add honey if desired. Use a spoon or tongs to thoroughly coat all ingredients with the marinade.
    1 cup spicy pickle juice
  4. Use a spoon to toss the mixture until the vegetables are evenly coated and the dressing begins to cling to the surface, giving the slaw a glossy appearance. Let sit for 5 minutes to develop flavor.
    1 cup spicy pickle juice
  5. Transfer the finished slaw to a serving dish. The final dish should have a crisp texture, vibrant color, and a shiny, coated surface, with the marinade slightly pooling at the bottom. Serve immediately or chilled.
    1 cup spicy pickle juice

Notes

Optionally, sprinkle with chopped fresh herbs like cilantro for added flavor. Use non-seedless cucumbers for extra crunch.