Mango Slaw with Peanut Lime Dressing
WFPB (whole food plant based)
30 MINUTES OR LESS
The Ultimate Summertime Salad
As much as I love being in the kitchen, right now I just want to be outside in the sun. So how about a quick, easy recipe that doesn't require a hot stove? No cooking required for Mango Slaw with Peanut Lime Dressing, plus it's light & bright, with a nice tropical vibe to put it in the category of Extra Summery. This salad is on the sweeter side (note the maple syrup is optional), so you might want to hold the mojito and grab a cold beer or iced tea and kick back with this colorful salad. Use it as a side for your next barbecue or as a light main dish - it's a happy salad either way.
Is a slaw a salad, and is this salad a slaw? Yes, a slaw is a type of salad, involving raw vegetables sliced thin and eaten raw with a dressing. The shoe seems to fit here as a slaw, even though the dressing isn't a traditional mayo- or vinegar-based one, since the main ingredient in a slaw is the cabbage. This might be a slaw that's very different from the one you grew up with, and I think you'll be glad you tried a new version. Call it what you will - it's delicious!
Mango on My Mind
Mango is easier to find right now, and there's something about mango that puts an extra skip in my step. This is a great way to use it, too. Mango and lime love to play together and create a nice balance here with the crisp veggies. The lime is essential to cut the sweetness of the mango and carrots.
Spiralize or Slice?
I find that when I use my spiralizer, I tend to enjoy eating whatever I made with it that much more. The noodle shapes are so easy and fun to eat! The base veggies in this salad are cabbage, radish, and carrots. Pictured is the daikon rather than standard red radish. If you're using a spiral slicer, the daikon is ideal since it tends to be wider and generally larger, yielding more spirals. See if you can find big, wide carrots for this recipe, too; I've found that thin carrots just don't hold up to spiralizing. With thin veggies, slicing is the way to go. The cabbage is plenty wide enough for spiralizing, so go for it! It's a quick way to shred that big ball of fun.
This is the type of salad that gets even better after sitting in the fridge for a bit to soak in those flavors, so it's a good one for making ahead.
I recently had this mango slaw for lunch with avocado toast, and the combo was wonderful. There are a lot of bold flavors in this salad, and with the subtly-flavored creaminess of the avocado on the crispy toast, you'll end up with a dreamy balance of textures and flavors. This would really go well with a soup, too, or a hot Thai dish. Or as mentioned, enjoy an easy summertime meal and just have it by itself.
Mango Slaw with
Peanut Lime Dressing Recipe
RAW | VEGAN | GLUTEN-FREE | REFINED SUGAR-FREE | WFPB (whole food plant-based) | 30 MINUTES OR LESS
*NOTES: If using a spiralizer, please keep in mind that these work best with wide vegetables. If you have narrow carrots for example, I recommend thinly slicing those rather than trying to spiralize, since thinner vegetables tend to break or don't yield very much. Spiralizers will work with radishes as long as they are on the wider and larger side.
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