Directions
Coleslaw is one of my favorite salads. You can imagine how excited I was to find this mango coleslaw recipe. With hues from orange, purple, and light green vegetables, this tasty vegan slaw is beautiful to serve for any occasion. The addition of slices of fresh mango adds a delicate sweetness that enhances this vegan and gluten-free side dish.
A simple splash of lightly sweetened honey/lemon dressing is very tasty in this oil-free recipe. Recipe at bottom of page.
A friend made this salad for a pot luck dinner and everyone loved it, including me. I was delighted with how easy it is to make and how good it tastes. With summer weather around the corner, coleslaw is a welcome side at BBQ's and picnics. Since it does not contain any mayonnaise, it is not as perishable.
It does contain purple and green cabbage which are cruciferous vegetables which are known to help protect against cancer. I try to eat some from the grouping of cruciferous vegetables everyday (broccoli, cabbages, cauliflower, watercress, etc.) In addition, I just like the taste and the crunch of cabbage.
My friend Vicki makes a mango and peach summer salad which is outstanding.
Ingredients: 4 cups of sliced green cabbage strips4 cups of sliced red cabbage strips2 cups of shredded carrots 1 medium California red mango, sliced into strips1/2 cup of chopped cilantro or parsleyOptional: 1/2 cup of chopped walnutsOptional: 1/4 cup of chopped jalapeño pepper
Two Ingredient Dressing: Juice of 1 lemon ( about 1/2 cup)2 Tablespoons of honey or maple syrupBlend Well
Directions: Toss all ingredients together and then toss in the simple dressing.
