Have you ever had way too much cabbage laying around? I run into this problem frequently as our CSA (farm share) seems to always have a great crop of cabbage. One of my favorite ways to utilize this crunchy often neglected veggie is to make a slaw. Super quick and easy this mango and pineapple slaw goes great with carnitas, chicken or fish tacos, on a burger or just straight out of the bowl. It also makes a great addition to a Southwest inspired dinner. (This plate courtesy of a summer Southwest style cooking class featuring Grass Fed Beef Carnitas, cowboy caviar, smoky potato salad with poblano peppers.)
I brought it to a gathering recently where chicken tacos were being served, it was a hit! My husband is not a mango fan but he loves this slaw, mangos and all.
I really wasn’t joking when I said easy-
Start by breaking down your cabbage. Slice in half, then carefully remove core with a sharp knife. Shred in food processor, on a box grater or slice super thin. Do the same with your carrots. Slice the balance of your vegetables and fruit into thin strips . Remember to remove the seeds from your jalapeño, unless you prefer it super hot. Pile all of your fruit and veggies into a large bowl and give them a toss.
Mix up a batch of my spice blend, you won’t use it all in this slaw but it is a great addition to any meat or seafood. Just rub it onto your meat of choice with a little extra virgin olive oil or avocado oil and a bit of salt and pepper and prepare according to your favorite method. Back to the slaw…
Now that you have the spice blend mix all slaw dressing ingredients in a small bowl. Pour it over your prepared veggies and toss it all together until all vegetables are well coated. Pop this in the refrigerator for a few hours or overnight. It does develop flavor if you can let it rest for a while, but if you can’t don’t worry it’s still delicious.
I would love to hear what you served it with, drop a comment below. However you serve it, enjoy!!
Fresh Pineapple and Mango Slaw
Ingredients
- Slaw ingredients:
- 1 medium green cabbage, sliced thin or shredded
- 1 small red cabbage, sliced thin or shredded
- 2 carrots, shredded
- 1/2 red onion sliced thin
- 1 red bell pepper sliced thin
- 1/2 of a fresh pineapple cubed into small cubes or sliced into matchsticks
- 1 mangos, sliced thin into matchsticks
- 1 jalapeno seeds removed, sliced thin lengthwise
- If you prefer you can use 2 bags of organic slaw mix instead of the cabbage and carrots.
- For the dressing:
- 1 clove crushed garlic
- juice and zest of one lime
- 1/4 cup extra virgin olive oil
- 1 Tablespoon apple cider vinegar
- 1/4 cup chopped fresh cilantro
- 2 tablespoons of spice mix
- Spice blend:
- zest of 1 lime
- 1 T smoked paprika
- 1 T cumin
- 1 T Ancho chili powder
- 1 tsp salt
- 1/2 tsp fresh cracked black pepper
- 1/2 T granulated garlic
- pinch of coconut sugar (or cane sugar)
Instructions
- Mix dressing ingredients and set aside.
- Toss slaw ingredients in a large bowl, pour prepared dressing over the slaw and toss to coat.
- Place in refrigerator until to ready to serve. (best flavors develop overnight, but even an hour will work)
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