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!!