Cole slaw doesn’t usually sound very colorful or exciting, but this one may change your mind. I think it’s incredibly delicious, and I have a feeling you will too.
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.
Sometimes I add Baked Marinated Tempeh (sliced or chopped) to turn this salad into a main dish attraction, but it is completely terrific as is, for sure. It’s a great bring-along to warm weather potlucks and barbecues, too.
For a full and easy summertime dinner, try serving this Red Cabbage and Mango Slaw with Baked Marinated Tempeh, alongside grilled corn on the cob, steamed green beans sprinkled with toasted almonds, and warm whole-grain pita bread.
RED CABBAGE AND MANGO SLAW
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)
Baked Marinated Tempeh (optional)
In a large bowl, mix together cabbage, carrots, mangos, and cilantro. Add lime juice, balsamic vinegar, and salt (if using), and toss completely. Add baked tempeh, if using. Taste for seasonings and adjust if needed.
Allow slaw to chill completely, and mix again very well just before serving.
Copyright © Vicki Brett-Gach | Ann Arbor Vegan Kitchen
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