Coleslaw, at least the traditional creamy kind with mayonnaise, isn’t my favourite. But throw in some fresh fruit and dress it up with a vinaigrette instead, and I’m in heaven! This particular variety uses mango, green apple, red cabbage, and carrots.
Use as much or as little of the dressing as you like.
Raw
Gluten-free
Serves 6-8
Prep time: ~20 minutes.
Ingredients:
- 1 large ripe mango.
- 1 head red cabbage
- 2 large carrots, peeled if desired.
- 1 red onion.
- 2 green apples.
- 1 large handful fresh mint.
- 1 large handful fresh coriander.
- 1 lime, juiced.
- 1/3 cup lemon juice.
- 2/3 cup olive oil.
- 1 tbsp whole grain mustard.
- 2 tbsp maple syrup.
- 1 clove garlic.
- 1 piece fresh ginger, about 2 cm square, peeled.
Cooking Instructions:
To make the dressing, place the ginger, garlic, salt, pepper, lemon juice, mustard, and maple syrup into a food processor/blender/use an immersion blender, and blend until combined.
Slowly stream in the olive oil until nicely emulsified. If you don’t feel like doing that, just do it by hand in a bowl.
Set the dressing aside. Slice the mango and the apple into thin strips. Use either a grater or a mandoline to shred the cabbage, red onion, and carrots. Chop the coriander and mint very finely.
Mix all of the vegetables in a large bowl, and add in the lime juice. Pour in the dressing and toss it all together.
Let sit in the fridge for a little while to let all the flavours mingle together, then serve!
Unintentionally Vegan 