This recipe is a staple in my house. A Vegan and AIP friendly recipe that has nutrient dense ingredients without skimping on the flavor. This is a great little salad to eat by itself or throw into your Fish Tacos topped with Avocado Mayo, or even just a refreshing side dish to take to a BBQ.
Serving Size: 3-5 People
1/2 of a Medium sized Purple Cabbage
2 Medium/Large peeled Carrots (depending on how much Cabbage to Carrot ratio you prefer)
1 Heaping Cup of Frozen Mango chunks (I use the Organic frozen Mango chunks from Costco)- You can use fresh mango as well
1/4 Cup chopped Cilantro
2 TBSP of chopped Chives
4 TBSP Raw Organic Apple Cider Vinegar
2 TBSP Lemon Juice
1 TBSP of Avocado Oil
1 TBSP Olive Oil
1/2 TSP Ground Himalayan Sea Salt
2 TBSP Pine Nuts * Optional or Omit for AIP
- If you are using frozen Mango chunks, I usually take them out 20 mins before I start the salad so they defrost a bit, they are easier to chop
- Chop the Purple Cabbage into thin bits or use a vegetable mandolin set to shred- I don’t recommend using a Cheese-Grater, as the Cabbage will come out too fine and mushy.
- Put Chopped or densely shredded Cabbage in a bowl
- Grate the Carrots and add to the Cabbage in the bow
- Chop up the Chives and add to the bowl
- Chop up Cilantro and add in
- Add in Himalayan Sea Salt
- Add the Apple Cider Vinegar, Lemon juice, and Oils. Mix well
- Dice up your Mango chunks into little pieces or smaller cubes and add into the bowl
- Toss in the Pine Nuts
Of course you can add in more oil or vinegar to have more of a vinaigrette taste, I prefer to put less because I like the taste of fresh cabbage.
*Coleslaw keeps well for 2-3 days, I like to make it and serve it the day of, otherwise it does get softer just like traditional coleslaw, but otherwise it is still really yummy over the next few days.
Let us know if you try out this recipe, we would love to hear your comments or feedback!