Mango Pad Thai Slaw

Mango Pad Thai Slaw

I love potlucks.  What’s not to love? So many deliciously random dishes to try and no one gets stuck cooking an entire four course meal.  But lately I have been on the hunt for a new go-to dish, one that could satisfy my vegan, gluten-free or paleo friends, obviously tastes amazing and gets better the longer it sits.  Well, look no further the search is over.

This Mango Pad Thai Slaw checks all those boxes and looks gorgeous on a buffet!  The colors are amazing – eat the rainbow my friends.

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Start by shredding your cabbage, break out your food processor for this step, and use the shredding attachment not the grating attachment.  Slicing the cabbage nice and thin with a knife works just as well.

I can’t remember where I first learned this trick but to get the perfect slaw consistency you salt (and sugar) the cabbage and let it drain in a colander for 1-2 hours, then rinse.  Don’t skip this step, it lightly seasons the slaw and makes it easier to digest. Most of the salt and sugar is washed away but if you are doing a whole 30 or trying to remove sugar feel free to leave it out.

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While the salted cabbage sits get started on the almond butter Pad Thai sauce. I mean it when I say I could drink this stuff.  This recipe makes extra which is great because it is awesome on baked sweet potato fries, cauli-rice bowls and grilled chicken.

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Blend away and thin it down with a little water to your desired consistency.

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After 1-2 hours your cabbage should be ready.  Rinse it under cold water and drain.  Once fully drained add in the carrot, mango, radishes and chopped cilantro.  Add a little olive oil and unseasoned rice vinegar and serve the Pad Thai dressing alongside to allow guests to drizzle away to their hearts content.

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Mango Pad Thai Slaw
My new go-to dish, one that could satisfy my vegan, gluten-free or paleo friends, obviously tastes amazing and gets better the longer it sits. Eat the rainbow my friends!
Ingredients
  • 1 head green cabbage shredded
  • 1/2 head red cabbage shredded
  • 2 cups shredded carrots (I buy pre-shredded ones)
  • 6-8 radishes thinly sliced
  • 1 mango thinly sliced
  • 1 cup cilantro chopped
  • 1 tbsp kosher salt
  • 1 tsp sugar
  • 2 tsp olive oil
  • 1 tsp unseasoned rice vinegar
Instructions
1. Shred the cabbage in a food processor. Place cabbage in a colander in the sink and massage in salt and sugar. Allow to sit for 1-2 hours to soften the cabbage. Rinse thoroughly and drain.2. Combined drained cabbage with carrots, mango, radishes and cilantro in a large bowl. Toss with olive oil and rice vinegar. Refrigerate until serving.3. Serve alongside Almond Butter Pad Thai dressing and allow guests to drizzle on their own.
Details
Prep time: Cook time: Total time: Yield: 4-5 servings
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Pad Thai Dressing
I mean it when I say I could drink this stuff.  This recipe makes extra which is great because it is awesome on baked sweet potato fries, cauls-rice bowls, grilled chicken and especially my mango slaw recipe!
Ingredients
  • 1/2 cup raw almond butter
  • 1/4 cup coconut water
  • 1/4 cup canned coconut milk (or replace with 1 tbsp coconut butter)
  • t tbsp coconut amigos (tamari or low-sodium soy sauce also works)
  • 1 clove garlic minced
  • 1 tsp grated ginger
  • 1 tbsp unseasoned rice vinegar (no salt or sugar added)
  • 1 tsp curry paste (red or green is fine)
  • couple of shakes sugar-free hot sauce
  • 1/4 to 1/2 cup water
  • to taste salt and pepper
Instructions
Combine all ingredients in a high-speed blender. Blend on high. Add water to thin to desired consistency. Taste and add salt and pepper if needed.
Details
Prep time: Cook time: Total time: Yield: 1 jar
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