Saturday, July 23, 2011

Sweet & Sour Slaw

I never really used to like coleslaw.  Maybe it was that I never really had good coleslaw.  I have memories of limp, wilted cabbage soaked in icky jarred mayo.  I don't know what possed me to give this one a try...maybe it was that I had a wonderful looking mango, two heads of cabbage (one red and one green), and some carrot in my 'fridge.  This turned out great, if I do say so myself:)  Sweet from the mango, sour from the coconut vinegar.  Hope you enjoy as well!

  • 1/4 head red cabbage
  • 1/4 head green cabbage
  • 1/2 large carrot
  • 1 fresh mango
  • 1/16 cup pecans
  • 1/8 cup coconut vinegar (other vinegars would work - but if you are gluten intollerant, make sure it is a gluten-free variety)
  • 1/4 cup olive oil (other oils would work here - I think coconut oil would be really good!)

  1. Thinly slice cabbage.  Grate carrot (be careful not to grate your finger!).
  2. Peel and dice mango.
  3. Break pecans into small pieces.
  4. Combine cabbage, carrot, mango, and pecans in a bowl.
  5. In a separate bowl, blend together coconut vinegar and olive oil (I used my small food processor, but I think a brisk whisking would work as well.)
  6. Combine dressing with salad.  Stir well to combine.
  7. Chill at least an hour (really, this is much better chilled).  Serve and enjoy.

1 comment:

  1. Found your recipe while looking for a way to use up my cabbage. It was good! Tweaked mine by the following:

    subbed pineaple for the mango (what i had on hand)
    added scallions
    used avocado oil

    Thanks for sharing, it was deelish!