mango cilantro slaw with a side of salmon tacos

Creating with fresh produce never fails to entice amazing flavors. I love coleslaw, but not specifically the mayo-y traditional kind. I grew up eating a slaw made with dill, dried mustard, and sour cream. So, perhaps my traditional slaw turned me on to the not-so-traditional versions of this American staple. This simple slaw goes great with some fresh salmon tacos topped with black beans, avocado, cilantro, cotija, and salsa.

Mango Cilantro Slaw

  • 1/2 red cabbage

  • 1 ripe mango

  • 1/4 red onion

  • juice of 1 lime

  • 1 cup sliced cilantro.

  • 1/4 cup rice wine vinegar

  • 2 tbs honey.

  • 1/2 tsp salt

  • 1/4 ground pepper

  1. prepping the ingredients

  • cut the cabbage half into 1/4 and thinly slice cabbage in ribbons

  • dice the mango. There's no better explanation than some visuals, so click here.

  • very thinly slice the red onion. You want to be able to see light through it. The lime juice is

going to 'cook' the onion so you want it very thin.

  • juice 1 lime

  • chop 1 bunch of cilantro until you have 1 cup. I like a rough chop

  1. toss all the ingredients together and let it sit for 1 hour or so.

And done! *The amazing flavors one can make with fresh ingredients*

PS: is it not so cool that red cabbage looks just like a topographic map. In love with all those mountains and valleys.