My cooking club theme this month was “Tropical Foods”. It would have been fun to skip off to Hawaii for a day, but we settled for a great meal of tropical foods in Boston. At least the weather was almost tropical!
I made this Tropical Cole Slaw, inspired by a recipe which I found on a raw food vegan site. Since I have a habit of making things a little too spicy lately, I left out the jalapeno. This turned out to be a good move, and the red onion provided a sharp flavor.
We all enjoyed this slaw, and it was fun to use mangoes in a recipe. If you’re groaning that they are hard to cut, I agree. I recommend this video from Green Lite Bites which shows a decent method for cutting them. There was still mango juice all over my kitchen counter, but it was worth it!
Tropical Cole Slaw
4-5 c. shredded cabbage
1/2 c. shredded carrot
1/2 red onion, peeled and chopped
3 mangoes, peeled and cut into 1″ pieces
1 ripe avocado
Juice of 1 lime
2T chopped cilantro
Mix all ingredients in a large bowl. Allow to sit in the refrigerator for at least 6 hours, or overnight.
-Adapted from “The Raw Difference”