This slaw will forever change the way you feel about cabbage. It is so flavorful, bright and robust it will be a great addition to any meal! It reminds me of South Florida with all of the tropical ingredients that come together for the perfect bite. Oh South Florida, this ones for you!
1/2 red cabbage, shredded
1/2 green cabbage, shredded
1 1/4 cup slivered almonds
2 tablespoons plant-based butter or coconut oil
2 tablespoons sugar
1 red chili pepper, seeds moved and diced into small pieces
1 mango, sliced into thin strips
1 bunch cilantro, diced
1/4 cup mint, diced
1/4 cup extra virgin olive oil
2 tablespoons apple cider vinegar
2 tablespoons fresh lemon juice
1 tablespoon nutritional yeast flakes
Salt and Pepper to taste
In a small mixing bowl add the oil, vinegar, lemon juice, nutritional yeast, salt and pepper- mix together and set aside. You can taste and adjust to your liking.
In a small sauce pan over medium heat add the slivered almonds and dry roast them on the pan for 30-90 seconds, keep your eye on them as they will go from toasted to burnt in just a moments notice. Once they have taken on a slight golden hue add the plant-butter or coconut oil and sugar, sauteing for another minute. Remove from heat and stir in the chili pepper pieces, then set aside.
In a large salad bowl add the shredded cabbages, sliced mango, diced cilantro and mint. Pour dressing over top and give it a good stir to incorporate. Add the candied nuts (you may have to break the nuts into small clusters if they stuck together).
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