This versatile side dish tastes every bit as good as it looks. It’s sweet, tangy and crunchy and will put your knife skills to the test! This slaw is the perfect counterpart to rich or spicy food. Use it as a side or a topping for a jerk chicken sandwich. The possibilities are endless…
The key with this vinegar-based slaw is to keep the slaw and dressing separate until right before serving. If you mix too early, you’ll end up with a lot of soggy slaw. And less is more! Start with half of the dressing when mixing with the slaw… you can always add more!
Garnish with the almonds and diced mango.
Servings: 8
Ingredients
- 4 cups Green cabbage - shredded
- 1 cup Red & yellow pepper - julienne
- 1/2 cup Red onion - sliced, soaked
- 1/2 cup Carrot - shredded
- 1/2 cup Scallions - sliced
- 1 cup Mango - diced
- 3 TBSP Almonds - thin sliced
Dressing
- 1/4 cup red wine vinegar
- 3 TBSP Gold juice - habanero hotsauce
- 1/2 cup EVOO
- 2 TBSP Agave
- 2 TBSP Honey
- 1 TBSP Dijon mustard
- 1/2 tsp Black pepper - fresh cracked
- Kosher salt
Instructions
- Cut vegetables according to instructions. Make dressing and refrigerate at least one hour. Shake dressing well and add to slaw just before serving.
Tried this recipe?Let us know how it was!
