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    Home » 30 minutes or less recipes

    Mango Slaw with Peanut Lime Dressing


    mango-slaw-pb-lime-dressing

    RAW
    VEGAN
    GLUTEN-FREE
    REFINED SUGAR-FREE
    WFPB (whole food plant based)
    30 MINUTES OR LESS

    The Ultimate Summertime Salad

    As much as I love being in the kitchen, right now I just want to be outside in the sun.  So how about a quick, easy recipe that doesn't require a hot stove?  No cooking required for Mango Slaw with Peanut Lime Dressing, plus it's light & bright, with a nice tropical vibe to put it in the category of Extra Summery.  This salad is on the sweeter side (note the maple syrup is optional), so you might want to hold the mojito and grab a cold beer or iced tea and kick back with this colorful salad. Use it as a side for your next barbecue or as a light main dish - it's a happy salad either way.  

    Is a slaw a salad, and is this salad a slaw?  Yes, a slaw is a type of salad, involving raw vegetables sliced thin and eaten raw with a dressing.  The shoe seems to fit here as a slaw, even though the dressing isn't a traditional mayo- or vinegar-based one, since the main ingredient in a slaw is the cabbage.  This might be a slaw that's very different from the one you  grew up with, and I think you'll be glad you tried a new version.  Call it what you will - it's delicious!


    mango-slaw-with-lime

    Mango on My Mind

    Mango is easier to find right now, and there's something about mango that puts an extra skip in my step.  This is a great way to use it, too.  Mango and lime love to play together and create a nice balance here with the crisp veggies.  The lime is essential to cut the sweetness of the mango and carrots.


    mango-slaw

    Spiralize or Slice?

    I find that when I use my spiralizer, I tend to enjoy eating whatever I made with it that much more.  The noodle shapes are so easy and fun to eat!  The base veggies in this salad are cabbage, radish, and carrots.  Pictured is the daikon rather than standard red radish.  If you're using a spiral slicer, the daikon is ideal since it tends to be wider and generally larger, yielding more spirals.  See if you can find big, wide carrots for this recipe, too; I've found that thin carrots just don't hold up to spiralizing.  With thin veggies, slicing is the way to go.  The cabbage is plenty wide enough for spiralizing, so go for it!  It's a quick way to shred that big ball of fun.  


    mango-slaw-with-pb-lime-dressing

    Serving Ideas

    This is the type of salad that gets even better after sitting in the fridge for a bit to soak in those flavors, so it's a good one for making ahead. 

    I recently had this mango slaw for lunch with avocado toast, and the combo was wonderful.  There are a lot of bold flavors in this salad, and with the subtly-flavored creaminess of the avocado on the crispy toast, you'll end up with a dreamy balance of textures and flavors.   This would really go well with a soup, too, or a hot Thai dish.  Or as mentioned, enjoy an easy summertime meal and just have it by itself.


    mango-slaw-bi

    Mango Slaw with
    Peanut Lime Dressing Recipe

    RAW | VEGAN | GLUTEN-FREE | REFINED SUGAR-FREE | WFPB (whole food plant-based) | 30 MINUTES OR LESS

    Serves:  4

    PRINT

    DRESSING INGREDIENTS

    2 tablespoons peanut butter

    1 tablespoon tamari

    Zest (about 1 tsp) and juice (3 tablespoons) of 1 lime

    1 tablespoon maple syrup (optional)

    ¼ teaspoon red chili pepper

    SALAD INGREDIENTS

    --5 cup mix of thinly sliced or spiralized* cabbage, red radish or daikon, and carrot. Suggested amounts are below.--

    3 cups cabbage

    1 cup carrot

    1 cup red radish or daikon

    1 mango, chopped

    1 teaspoon sesame seeds

    Optional toppings: cilantro, lime wedge

    *NOTES:  If using a spiralizer, please keep in mind that these work best with wide vegetables.  If you have narrow carrots for example, I recommend thinly slicing those rather than trying to spiralize, since thinner vegetables tend to break or don't yield very much.  Spiralizers will work with radishes as long as they are on the wider and larger side.

    METHOD

    1. DRESSING: Place all dressing ingredients in a small bowl and whisk until well blended. I usually use a fork for this; a whisk is another option. Set aside.

    2. SALAD: Place the cabbage, radish/daikon, and carrot in a large bowl. Add the dressing and toss to coat evenly.

    3. SERVE: If possible, allow the salad to sit in the fridge for at least a half hour or so to meld the flavors and soften the cabbage. After placing the salad in a bowl or on a plate, top with the mango and sesame seeds, along with any additional toppings. Enjoy!

    Best served the day of preparation.



    coleslaw-with-mango

    SPIRALIZER

     



    Tri-Blade Vegetable Spiralizer, Spiral Slicer, Best Veggie Pasta Spaghetti noodles salads Low Carb/Paleo Healthy Meals Maker, Strongest, Lifetime Support, FREE ZESTER & 300 Recipes Book (save $17.99)



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    I'm Kari, and this is where I celebrate beautiful ingredients and focus on ways to make eating more plants easier. Recipes are centered around whole foods and are vegan, oil-free, refined sugar-free, and mostly gluten-free. And so delicious!



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