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Vegan & Raw Red Cabbage Tropical Slaw Recipe: Meatless Monday

Who wants to do a lot of cooking in this hot and humid weather? Not me!

Over the weekend I made a vegan and raw Red Cabbage Tropical Slaw. It took me longer to figure out how to put together my KitchenAid food processor than to make the entire recipe ;)

Red Cabbage Tropical Slaw
Serves 2

1/4 red cabbage, shredded
2 carrots, sliced
1/2 mango, sliced
2 tablespoons chopped cilantro
juice of 1 lime
drizzle olive oil
salt & pepper to taste
1/4 cup cashews, chopped {I used Thai Lime & Chili flavor from Trader Joe's}
1/2 avocado, sliced

1. Combine red cabbage, carrots, mango and cilantro. Dress with lime juice, olive oil and season with salt and pepper.
2. Top each bowl with cashews and sliced avocado.

How pretty is this salad!? I ate half of it on Saturday and the rest on Sunday. I typically love leftovers, but in this particular case, I think it's best to eat the salad immediately. You don't want the mango slices to be colored by the red cabbage or the nuts to get soggy.

Enjoy your Meatless Monday!