As I sit down to write this post, I’m actually eating this Asian Mango Slaw for the third day in a row. Why? Well, first of all, I made a ginormous batch of it. Second of all, it’s completely delicious and only continues to get better the longer it sits. Yeah. It’s one of those kinds of dishes…you know…the kind that gets more and more flavorful the longer it marinates in its juices? I tend to make a lot of those kinds of dishes because we’re not really leftovers kinds of people around here. I’m not proud of it, but it’s true. Okay I know I should be better about eating leftovers and remaking them into a completely new dish but I’m just not, okay? If I’m being honest, they usually end up in the trash after the obligatory week-long stay in the fridge. I know it’s wasteful. I admit it okay. But this dish, this dish gets completely inhaled. Moving on…
There are few things I love more than a dish that has a perfect balance of sweet, salty and tangy, so that’s often my goal when I create a dish. I like to make sure it hits all of the high notes on my tongue. My Asian Mango Slaw does that! The mango and mint are sweet, the salty comes from the dressing, and the tang comes from some lime and some rice wine vinegar. There’s also the slightest bit of zing, which comes from one of the most delicious foods in the whole world- GIINGER! I LOVE ginger (and apparently the little munchkin in my belly loves it too because I can’t get enough lately!). The longer the dressing sits on the veggies, the more they soften, although they still maintain a nice crunch!
I enjoy a good mayo-based slaw as much as the next girl, but when it comes to a summer barbeque or picnic, Asian Mango Slaw is the way to go. There’s no dairy in it so you don’t have to worry about the length of time that it sits unrefrigerated. Speaking of summer, this dish is my way of hanging on to summer just a bit longer. I know that technically it’s still summer, but here in Michigan, the weather has already begun to shift to a fall feel. Mangoes will soon be out of season, and they will cease to come in my weekly organic produce delivery box. So I’m using them up while I still can! And you all know how important it is to me for my dishes to be quick and easy to prepare. Who has the time to spend three hours preparing dinner every evening? Not this chic. So of course, this salad comes together in about fifteen minutes. And it only takes that long because I insist on chopping everything by hand. I find it cathartic. If you want to speed up the process though, go ahead and use your food processor, mini chopper or whatever you have. And like I said, you could even prepare this a night ahead or if you had a few extra minutes before work in the morning. It will only get better! Enjoy!
- 1 small to medium head of cabbage, cored and shredded
- 2 ripe mangoes, thinly sliced
- 3 carrots, peeled and shredded ( I used a box grater)
- 1 bunch of scallions, chopped
- ½ cup fresh cilantro, chopped
- ½ cup fresh mint, chopped
- 2 inch knob of fresh ginger, peeled and grated or minced
- 1 lime, zest and juice
- ¼ cup coconut aminos (aminos is like soy sauce, but there's no soy so I prefer it to soy sauce)
- 3 tbsp toasted sesame seed oil
- ¼ cup rice wine vinegar
- ¼ cup raw honey
- 3 tbsp toasted sesame seeds
- sea salt and pepper to taste
- In a large bowl, combine the cabbage, carrots, scallion, mango, ginger, cilantro and mint.
- In a small mixing bowl, combine the zest and juice of a lime, the coconut aminos, sesame seed oil, rice wine vinegar, and honey. Whisk until well incorporated.
- Pour the dressing over the veggie mixture and toss to combine.
- Taste and season with sea salt and pepper, keeping in mind that it will become more flavorful the longer it sits. Let the flavors sit and marry for at least 15 minutes, but the longer the better.
- Toss in the sesame seeds.
- Serve and enjoy!
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