Mango Coleslaw- oil-free

Coleslaw is one of my favorite salads.  

You can imagine how excited I was to find this mango coleslaw recipe. With hues of orange, purple, and light greens from vegetables, this tasty vegan slaw is beautiful to serve for any occasion. The addition of slices of fresh mango adds a delicate sweetness that enhances this vegan and gluten-free side dish. 

A splash of lightly sweetened honey/lemon dressing (recipe below) is very tasty in this oil-free recipe.  

A friend made this salad for a pot luck dinner and everyone loved it, including me. I was delighted with how easy it is to make and how good it tastes. With summer weather around the corner, coleslaw is a welcome side at BBQ's and picnics. Since it does not contain any mayonnaise, it is not as perishable. 

It does contain purple and green cabbage which are cruciferous vegetables which are known to help protect against cancer. I try to eat something from the grouping of cruciferous vegetables everyday (broccoli, cabbages, cauliflower, watercress, etc.) In addition, I just like the taste and the crunch of cabbage. 

My friend Vicki makes a mango and peach summer salad which is  outstanding and also serves as an appetizer.

Vicki's mango and peach salad

Mango Coleslaw Recipe

Ingredients: 

4 cups of sliced green cabbage strips

4 cups of sliced red cabbage strips

2 cups of shredded carrots 

1 medium California red mango, sliced into strips

1/2 cup of chopped cilantro or parsley

Optional: 1/2 cup of chopped walnuts

Optional: 1/4 cup of chopped jalapeño pepper 

Optional : Two Ingredient Dressing: 

Juice of 1 lemon ( about 1/2 cup)

2 Tablespoons of honey or maple syrup

Blend Well 

Directions: 

Toss all ingredients together and then toss in the simple dressing.

Personally, I don't think the dressing is needed.

Sharing on Deb's Souper Sunday