This dish is pretty perfect, if you ask me.
Anything with mango is always one of my favorite things. I have talked about my love of strawberries on Instagram, but I do not think I have spoken about my love of mango. As a kid, I loved taking the seed and scraping off each and every bit of mango as a snack. I know some people hate the little hairs that come with eating right from the seed but, people, it is worth it.
So let us talk about slaw. Slaw does not get a whole lot of loving on instagram or social media, mostly because slaw does NOT equal sexy. Most of the time, slaw means gassy cabbage and, frankly, gassy cabbage does not SOUND the best. And I do not blame you for thinking this way especially because mayonnaise based salads have NEVER been my thing (YUCK). But this slaw, I can get behind this.
The secret to this delicious slaw is, number one, a TON of fresh mango. Honestly, anything that you put fresh mango in is a game changer, people. Just recently, I have been getting the best mangos from the local fruit and veggie market near our house. They have been so damn juicy! Because I am a good daughter, I also just bought this mango deseeder for my mom. If you are anything like Mama Cutting Veg, you know you need this in your life to make getting fresh mango a breeze.
Secondly, this slaw does not rely on mayonnaise to get this creamiest factor. It relies on a sauce made of peanut butter. WHAT?! I know! For the past couple of months I had been trying to stay away from peanut butter. However, lately, I have slowly introduced this brand of peanut butter into my diet and DAMN it is good. More importantly, it does not irritate my stomach! Heck yes! If you are paleo or staying away from peanuts, check out one of my favorite brands of cashew butter. It is so dang good.
I love the flavors hanging out in here. It is heavy on the peanut butter, but also has that ginger, garlic, and sesame oil deliciousness going on here. Y’all know I can’t resist some delish Asian inspired flavors and, honestly, this recipe has it ALL. I honestly just whisk everything together but, if you’re looking for a handy dandy tool to make the job easier, this immersion blender will make your life so much easier.
Also, this dish makes pretty perfect meal prep because it gets better as it sits. It is one of those dishes that you will be itching to make early just you can have some sit in your fridge (which we know NEVER happens). I cannot wait to bring it to lunch for school alongside some soba noodles, some rice, or even a piece of fish. At the beginning of the week, I make a big batch and portion it into these containers. Pretty perfect if you ask me!
15 minPrep Time
15 minTotal Time
- 6 cups shredded cabbage (I used a combo of green and red. You can also use one bag of the pre-cut stuff)
- 1 cup matchstick carrots , roughly chopped (omit if using the precut slaw "mix"
- 1/2 cup sliced green onions
- 1/3 cup chopped cilantro
- 1/4 cup chopped mint
- 1/4 cup chopped peanuts
- 1 mango, peeled and sliced
- 1/3 cup natural creamy peanut butter
- 2 Tbsp fresh lime juice
- 1 1/2 Tbsp rice vinegar
- 1 1/2 Tbsp soy sauce (substitute tamari or coconut aminos if GF)
- 1 Tbsp honey (optional)
- 1 1/2 tsp sesame oil
- 1 tsp sriracha
- 2 tsp peeled and finely minced or grated ginger
- 1 large clove garlic , finely minced
Add all salad ingredients to a a medium salad bowl (aside from the mango) and toss. In a mixing bowl whisk together all dressing ingredients until well combined (if preferred you can season with a little salt). Pour dressing over salad and toss to coat. Top with fresh mangoSprinkle with sesame seeds if desired and serve immediately (note that you can make the salad and dressing portion ahead of time, just refrigerate both separately and add dressing when ready to serve. Also, don't add the dressing to the full portion if you don't plan to eat it all right away, just add to individual servings).