When you spend a minimum of an hour a day looking at maps and planning getaways it’s hard not to crave a little tropical antidote in your day. The other night I was especially craving coconut shrimp after going through all our Jamaica videos and with coconut shrimp had to come to a tropical side. I was first thinking grilled pineapple but to fire up the grill just for that didn’t seem worth it so I opted for a tropical Hawaiian mango slaw.
I’d seen some on menus before, most of the time with just pineapple or with ingredients like mayonnaise (can’t stomach it) so I figured I’d try my own version… a sort of asian, mango, tropical slaw. No Mayonnaise, No dairy, No manufactured sugars, just simple, delicious ingredients to bring the tropics into your kitchen. I could eat this side as a meal on its own, I can’t get enough of it! Even the pickiest of eaters will be gobbling this dish down.
But don’t make the same mistake I did… double the recipe!
Ingredients
- 2 cups chopped slaw (cabbage, red cabbage, carrots)
- 1 cup mango chopped
- 3 scallions
- 1 tbsp ginger
- 3 tbsp rice wine vinegar
- 1 tbsp sesame oil
- 1 tbsp balsamic vinegar
- 1 tsp garlic powder
- 1 tsp white ground pepper
- 1/2 lime juiced
- 1/4 tsp crushed red peppers
- 1 tsp sesame seeds
Instructions
- In a small bowl mix together ginger – sesame seeds. Let sit up to 30 minutes to marry the flavors.
- In a large glass bowl mix slaw mixture, mango and scallions.
- 30 minutes before serving toss slaw and dressing mixture together, cover and place in the fridge. This allows them to chill together without letting the colors seep into each other too much. P.S. I love this large glass bowl because it comes with it’s own sealable lid and its great for food photography to see all the ingredients. I use it again in this recipe!
- Serve chilled and enjoy!
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