For health, for flavor, and for fun, add more color to your BBQ meals this summer. Add some orange and green and white and red. Add a Mango Slaw with Creamy Coconut-Lime Dressing.
While the meat from the grill may remain the same every weekend, the options for slaw are endless. Maybe you’ll include a few veggies from the garden – fresh cabbage and lettuce, slices of red radish and carrots. And maybe a few in season items from the grocery store like strawberries, peaches, and cherries.
Or maybe, like me, you’ll go tropical with mangoes, coconut, lime, lemongrass, peanuts, and cilantro.
It must have been from eating outside, sitting next to a smoky grill with the aroma of coriander, turmeric and cumin, that had me thinking of flavors from home in Malaysia. Complementary, refreshing, sweet, citrusy flavors. The flavors found in my Mango Slaw with Creamy Coconut-Lime Dressing.
This tropical version of coleslaw is a simple mix of sweet mango with crisp red bell pepper and cabbage, dressed in a creamy coconut-lime dressing with lemongrass powder, coconut sugar and Thai Ginger-Lime Sea Salt, and topped with fresh cilantro and crushed peanuts.
Try this Southeast Asian coleslaw along with any grilled meat or seafood. It’s a wonderful go-to side all summer long. And a healthy, colorful dish to include in your 4th of July spread this week.
Mango Slaw with Creamy Coconut-Lime Dressing
Serves 4-6 as side dish
Ingredients:
2 firm, ripened mangos – peeled and julienned
1/3 head of green cabbage or savoy cabbage – finely shredded
2 medium red bell peppers – julienned
1 bunch of cilantro – roughly chopped
Thai Ginger-Lime Sea Salt, to season
1/2 cup toasted, crushed peanuts
Dressing
3/4 cup of good quality coconut milk
1/4 cup of fresh lime juice
2 tsp of coconut sugar, or your choice of sugar
2 tsp of Season with Spice's lemongrass powder
Method:
1. In a small bowl, whisk together coconut milk, lime juice, coconut sugar and lemongrass powder. Set aside in the fridge.
2. In a large salad bowl, combine the mango, cabbage, red bell pepper and cilantro (reserve some mango slices & cilantro for garnish). Add desired amount of dressing and toss to coat. Taste and adjust seasonings as you go.
3. Cover and refrigerate for at least 15 minutes. When ready to serve, top with remaining mango slices, cilantro and crushed peanuts. Lightly season with Thai Ginger-Lime Sea Salt. Squeeze in more lime juice as you wish.
Serves 4-6 as side dish
Ingredients:
2 firm, ripened mangos – peeled and julienned
1/3 head of green cabbage or savoy cabbage – finely shredded
2 medium red bell peppers – julienned
1 bunch of cilantro – roughly chopped
Thai Ginger-Lime Sea Salt, to season
1/2 cup toasted, crushed peanuts
Dressing
3/4 cup of good quality coconut milk
1/4 cup of fresh lime juice
2 tsp of coconut sugar, or your choice of sugar
2 tsp of Season with Spice's lemongrass powder
Method:
1. In a small bowl, whisk together coconut milk, lime juice, coconut sugar and lemongrass powder. Set aside in the fridge.
2. In a large salad bowl, combine the mango, cabbage, red bell pepper and cilantro (reserve some mango slices & cilantro for garnish). Add desired amount of dressing and toss to coat. Taste and adjust seasonings as you go.
3. Cover and refrigerate for at least 15 minutes. When ready to serve, top with remaining mango slices, cilantro and crushed peanuts. Lightly season with Thai Ginger-Lime Sea Salt. Squeeze in more lime juice as you wish.
