Cilantro Mango Coleslaw!
This cool and crunchy side dish is a summer must! The sweetness of the mango combined with the cold crisp cabbage is a refreshing break from the summer heat. While it will pair well with just about everything off the grill, this Cilantro Mango Coleslaw is so good, that it would be delicious all on its own!
I often prepare food like Jaques Pepin (love that guy!), by looking for ideas on how to use up what I already have on hand. Right now, the garden is busting out with cabbage! Brad's anxious to harvest it while I'm thinking, "What the heck am I going to do with all that cabbage?" While there must be a thousand ways to prepare coleslaw, I had a mango and a bunch of cilantro on hand, so I pulled a head of cabbage and got creative. I simply tossed the shredded cabbage with chunks of mango, chopped cilantro, green onion, and a rice vinaigrette. This recipe is similar to what I did, but like so many Tried and True recipes, there are always options for variation!
Ingredients:
1 small head of cabbage (or 1/2 of a large one like I had)
1 to 2 mangos cut into 1 1/2" thin strips
1 medium carrot grated or thinly sliced
3 celery stalks thinly sliced
1 red bell pepper thinly sliced
1/ 4 large red onion thinly sliced (or 2 to 3 green onions)
1/3 cup chopped cilantro
Dressing:
1/2 large mango peeled and cut into chunks
1/4 cup freshly squeezed lime juice
1 tsp. minced garlic
1 tsp. minced fresh ginger
1 to 2 tbsp. honey
1 to 2 tbsp. rice vinegar
1/4 tsp. kosher salt
1/4 tsp. coarse ground pepper
1/4 tsp. red pepper flakes (optional)
1/4 cup Canola oil (I used olive oil)
Instructions:
Toss the vegetables together in a large bowl and allow to chill in the refrigerator.
Combine the mango chunks, lime juice, garlic, ginger, 1 tbsp. of honey, 1 tbsp. of vinegar, salt, and peppers in a blender (love my Magic Bullet - so versatile!) and blend until smooth.
While the blender is running, slowly add the oil until everything is combined.
Add more honey or vinegar according to taste.
Pour the dressing over the chilled vegetables and toss together.
Serve and enjoy!
Note: Coleslaw is best served immediately after adding the dressing. If you want to prepare this ahead of time, just have it all ready to go, keeping the vegetables and the dressing chilled separately, and then toss them together just before serving.
Remember, you can change it up with whatever you may have on hand. Sliced jalapenos would add a little zip, different varieties of sweet peppers would add more color, and other varieties of oils and flavor-infused vinegars would create a whole new explosion of flavor!
*This recipe was adapted from wholelottayum.com
Here are some other fabulous side dishes from our Summer Side Series:
Mojito Watermelon and (the best) Baked Beans
Stay tuned for more!
Published by Jennifer Tipton / This post may contain affiliate links.
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