During the summer, I love nothing better than pairing grilled meats with a refreshing fruity and spicy slaw. One of my favorite Whole30-friendly salads is my Spicy Mango Cabbage Slaw from our latest cookbook, Ready or Not!
Cabbage slaw may sound boring to you, but once you taste this combination of sweet mango, tongue-tingling jalapeño, tangy lime, and fresh mint, you’ll be turning to this fab slaw as your go-to side dish every time you break out the barbecue!
Don’t want to cook? If you happen to live in Northern California or Reno, you can wander into your neighborhood Whole Foods Market store and find this dish ready-t0-eat and for sale behind the chef’s case until the end of September!
You can learn all the deets here!
- ¼ cup thinly sliced shallots or red onion
- Juice from 2 limes
- 2 mangoes, peeled pitted, and thinly sliced (I prefer Ataulfo mangos ’cause they’re the best.)
- ½ small cabbage, cored and thinly sliced
- ¼ cup fresh mint leaves, thinly sliced
- 1 jalapeño pepper, thinly sliced (optional)
- Diamond Crystal brand kosher salt
- Freshly ground black pepper
In a small bowl, soak the thinly sliced shallots in the lime juice with a cube of ice for at least 10 minutes.
Prep the other ingredients as the shallots chill out in lime juice.
My favorite type of mangos are the Ataulfo (a.k.a. honey or champagne) mangos because they are sweeter and less fibrous than Kent and Tommy Atkins varieties.
When you’re ready to assemble the salad, toss the mango and sliced cabbage into a large bowl. Add the soaked shallots, sliced mint, and jalapeño pepper.
Season to taste with salt and pepper. Pour in the lime juice/shallot soaking liquid for the dressing.
Toss well, taste, and adjust seasoning if necessary.
Plate it up and serve it with something meaty!
The slaw will keep for up to two days in a sealed container in the fridge.
Read the full recipe on Nom Nom Paleo.