Mango Slaw

One of the things I learned by participating in the Whole30 plan is that I could eat vinaigrette-based slaw with any meal. I love the stuff! Yesterday I made a batch with mango, using the recipe for this slaw from smitten kitchen. Here's my very slight variation of it.

Mango Slaw

1 bag shredded cabbage, coleslaw blend
1 mango, julienned
1 small red bell pepper, julienned
1/2 shallot, finely minced
1/4 cup rice vinegar
6 Tbsp lime juice
1 tsp toasted sesame oil
5 tsp (1 Tbsp + 2 tsp) olive oil
1/4 tsp red chile flakes
3/4 tsp salt
heaping 1/4 cup cashews, toasted & roughly chopped
1/4 cup mint leaves, finely sliced

Notes: Julienned means cut into thin strips, like matchsticks. Dressing can be made in advance; just shake well to re-emulsify.

In a large mixing bowl, mix your cabbage, mango, and bell pepper.
In a small jar, add the shallot, vinegar, lime juice, oils, chile flakes, and salt. Shake well to emulsify.
Thoroughly mix dressing into the slaw.
Optional: chill for an hour.
Just before serving, mix in cashews and mint.