Tropical summer slaw
Sweet, spicy, crunchy and flavoursome. Whilst it’s mango season here in Australia, if they aren’t available where you are in the world then go for another seasonal fruit – apples or oranges in the cooler months make a wonderful alternative.
JAMAICAN STYLE SLAW
Serves 4-6 as part of a shared meal
Gluten free : Dairy Free : Vegan
1/4 savoy cabbage (4 cups), thinly sliced
3 carrots (210g), peeled and sliced into match sticks
2 asian shallots, white part finely chopped
3 tablespoons chopped fresh parsley
3 tablespoons chopped fresh mint
1/4 cup (60g) almonds, roughly chopped
1/4 cup (45g) sunflower seeds
2 mangoes, skin removed, sliced into thin pieces
Dressing:
3 tablespoons (60ml) extra virgin olive oil
1/2 tablespoon (20ml) honey
2 tablespoons (40ml) apple cider vinegar
1/2 small garlic clove, crushed
1/2 teaspoon tabasco, or to taste
Whisk all ingredients together for the dressing in a small bowl. Toss all ingredients, except for mango, for the slaw together in a large bowl, add dressing and toss again. Layer half into a serving plate, top with mango and repeat. Enjoy with your choice of protein.
