Sunday, June 7, 2015


Why not put a summer twist on a traditional dish? That is what cooking is all about right? I love creating new recipes that are seasonally friendly. In this coleslaw I combined some thinly sliced mango with light mango mayo. It was absolutely delicious! The perfect salad to bring to picnics and BBQ's.

Cabbage comes as the shining star in lieu of lettuce in a coleslaw. Cabbage is underused in cooking in my opinion, which is a shame as it's so delicious and healthy.
Just to name a few, here are some of it's benefits: 

  • Detoxifies the colon 
  • Helps strengthen the immune system 
  • Is a muscle builder 
  • Is a blood cleanser 
  • Helps lower cholesterol 
  • Full of vitamins, nutrients, and antioxidants 

Cabbage can be grated using a mandoline or a food processor.  You could also buy packaged grated cabbage but I personally find those not as tasty as they are not as fresh. But they can definitely save a of of time, so which ever way suits you long as it's grated!  The end result is really all that matters. :)



For the coleslaw:

  • 5 cups of grated cabbage (about 1/2 of a head) 
  • 1/2 small red onion, sliced very thin (like paper)
  • 1 red pepper, sliced very thin (like paper) lengthwise, then cut in 1/2's
  • 1 medium carrot, grated
  • 1 cup of a grated broccoli stalk (1 or 2 depending on it's size)
  • 1 mango, pitted and skin removed, sliced very thin lengthwise, then cut in half
  • 1/4 cup of sesame seeds
  • 2 tablespoons of cilantro, chopped
  • Sea salt and pepper to taste

For the mango mayo:

  • 1 mango, skin and pit removed
  • 3/4 cup of raw, unsalted cashews (preferably but optional: pre-soaked for 2-6 hours to release enzyme blockers)
  • 1 cup of full fat coconut milk
  • 2 tablespoons of apple cider vinegar
  • 1/4 teaspoon of Cajun seasonings
  • 1/4 teaspoon of chili powder
  • Sea salt and pepper to taste


  1. In a salad bowl, put all of the coleslaw ingredients together.
  2. In a blender, put all of the mayo ingredients together and blend until very smooth. 
  3. Add the amount of mayo to you liking to the salad, I used about 3/4 of it, but if you want it less or more creamy you can adjust that amount. The leftover mayo is great on sandwiches if you have any left!


This will make 4 servings

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