the bare bones kitchen

Mango Coleslaw

Tools Required:knife and cutting board, grater, large bowl and blender

Servings	Prep Time
7people	10-15minutes

Difficulty	Cost
Easy!	Inexpensive!

Servings	Prep Time
7people	10-15minutes

Difficulty	Cost
Easy!	Inexpensive!

Slaw:

6cups red cabbagethinly sliced
1cup carrotsgrated

(Or use 7 cups preccut coleslaw mix in place of above.)

1/4cup green onionsthinly sliced, green and white parts
1/3cup cilantrochopped

Dressing:

1large mango
1/4cup lime juice(about 2 limes)
2tablespoons olive oilextra virgin preferable
1teaspoon cuminground
1/2teaspoon salt
1pinch red pepper flakes(or cayenne pepper)
1dash hot pepper sauce(like Sriracha or Tabasco)

Instructions

For Slaw:

Slice cabbage and grate carrots, then place into a large bowl. (Or use the precut coleslaw mix.)
Cut the green onion(s) into 1/8-inch thick slices, discarding only the bottom 1/4 inch of the bulb. Chop the cilantro. Add to bowl.

For Dressing:

Peel and cut the mango off the seed. Cut into chunks and place in blender.
Squeeze and measure lime juice. Add to blender along with oil, cumin, salt, red pepper flakes and hot sauce.
Blend until smooth.

Assemble and serve:

Pour about 3/4 of the dressing over slaw and toss to coat well.
Let stand at room temperature up to one hour our keep in refrigerator up to 8 hours before serving, to allow the flavors to infuse the slaw.
If desired, drizzle remaining dressing on top right before serving, or serve on the side.