Cole slaw doesn’t usually sound very colorful or exciting, but this one may change your mind. With crunchy red cabbage, crispy carrots, delicate cilantro, and smooth, sweet mango, this salad becomes a glorious celebration of summer flavors, with a sort of tropical flair. A tangy dressing of lime juice and balsamic vinegar brings a light finish to what really is a full spectrum of textures and flavors.
4 cups red cabbage, shredded
4 carrots, peeled and chopped or shredded
2 mangos, diced
3/4 cup fresh cilantro, chopped (or to taste)
juice of 1 large lime, freshly squeezed
splash or 2 of balsamic vinegar (to taste)
sprinkle of kosher salt (optional)
In a large bowl, mix together cabbage, carrots, mangos, and cilantro. Add lime juice, balsamic vinegar, and salt (if using), and toss completely. Taste for seasonings and adjust if needed.
Allow slaw to chill completely, and mix again very well just before serving.
By Vicki Brett-Gach, a Certified Vegan Lifestyle Coach and Educator through Main Street Vegan Academy, a Certified Personal Chef through Wellness Forum Health, and a graduate of the Plant-Based Nutrition Certificate program through the T. Colin Campbell Center for Nutrition Studies. She coaches clients, teaches heart-healthy vegan cooking classes, and is featured in THE VEGAN FRIENDS COOKBOOK, a collaborative collection of recipes by vegan chefs around the world. Connect with her on Facebook and follow her Ann Arbor Vegan Kitchen blog for new recipes as soon as they are published.