Spicy Slaw with Radicchio & Green Mango

If you like crunchy slaw, serve this right away. If you prefer a softer cabbage texture, let the slaw rest for 10 to 15 minutes before serving.

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  2-1/2 Tbs. rice vinegar
  
  


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  2 Tbs. mayonnaise
  
  


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  1-1/2 Tbs. extra-virgin olive oil
  
  


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  1 Tbs. soy sauce
  
  


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  1 Tbs. granulated sugar
  
  


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  1 Tbs. peeled and finely grated fresh ginger
  
  


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  1 serrano chile, stemmed, seeded, and minced
  
  


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  Kosher salt and freshly ground black pepper
  
  


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  2-1/2 cups thinly sliced radicchio (about one-half head)
  
  


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  2-1/2 cups thinly sliced Savoy cabbage (about one-quarter head)
  
  


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  2 cups thinly sliced red cabbage (about one-quarter small head)
  
  


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  1 heaping cup matchstick-cut green (unripe) mango (about one-half mango)
  
  


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  2 medium scallions (white and light-green parts only), thinly sliced on the diagonal
  
  

In a small bowl, whisk the vinegar, mayonnaise, olive oil, soy sauce, sugar, ginger, and serrano. Season to taste with salt and pepper.

Put the radicchio, both types of cabbage, mango, and scallions in a large bowl. Add the dressing and toss. Season to taste with salt and pepper and serve.

Chicken Burgers with Red Cabbage and Apple Slaw

For a fresh take on a burger, give these chicken patties a try. Apples and celery mixed into the ground chicken give the burgers a subtly sweet, aromatic note, while the bright, creamy slaw provides great crunch.

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  1 lb. ground chicken (not chicken breast)
  
  


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  1-1/2 cups small-diced peeled Granny Smith apple (about 1 large)
  
  


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  1/2 cup small-diced red onion (about 1/2 medium)
  
  


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  1/4 cup small-diced celery (about 1/2 stalk)
  
  


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  5 Tbs. mayonnaise
  
  


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  2 tsp. Dijon mustard
  
  


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  2 tsp. minced garlic
  
  


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  Kosher salt and freshly ground black pepper
  
  


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  2 Tbs. vegetable oil
  
  


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  1 tsp. fresh lime juice; more as needed
  
  


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  1-1/2 cups packed thinly sliced red cabbage
  
  


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  4 challah rolls or hamburger buns, split and toasted
  
  

In a medium bowl, combine the chicken with 1/2 cup of the apple, the onion, celery, 2 Tbs. of the mayonnaise, 1 tsp. of the mustard, the garlic, 1/2 tsp. salt, and 1/4 tsp. pepper. Gently mix with your hands and form four 1/2-inch-thick patties. Make an indentation in the center of each one with your thumb.

In a 12-inch nonstick skillet, heat the vegetable oil over medium heat until shimmering hot. Cook the burgers until golden-brown on one side, about 5 minutes. Flip, and continue cooking until the internal temperature reaches 165°F on an instantread thermometer, 5 to 9 minutes more.

Meanwhile, in a medium bowl, mix the remaining 3 Tbs. mayonnaise and 1 tsp. mustard with the lime juice. Add the remaining apple, the cabbage, and 1/8 tsp. each salt and pepper; toss to combine. Season to taste with more lime juice, salt, and pepper.

Serve the burgers in the rolls, topped with the slaw.