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”

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