It’s unfortunate that traditional cole slaw is tainted with so much fatty mayo. The mayo/vegetable ratio is WAY off, and you’re probably just as well off to eat a few tablespoons of mayo, and just call it coleslaw. I say this is unfortunate because I like all the vegetables in coleslaw, I don’t even mind a LITTLE mayo, it’s just the over saturation of it that is gross to me.
You know what’s REAL gross to me? Miracle Whip. I know, some of you live and die by that stuff. Just thinking about it makes my face cringe and a gag reflex kick in a little.
Warm mayo-y cole slaw? Mmmm, sounds *gulp* delicious. Forget abut it. Yet somehow coleslaw is a very common BBQ and picnic side dish. Generally places where keeping it cool isn’t happening, or it’s so hot outside, even if you do have it in the cooler, by the time you go to eat it, it’s warmed up a bit.
Maybe I’m over thinking cole slaw. This is a possibility.
For the 4th I wanted to make side dishes that were ok to be outside for a little while, weren’t going to make me bloated (thank you dairy for giving me a lifetime supply of stomach aches) and were somewhat classic, with a little twist. I achieved that with this Asian Mango Slaw. It’s DELICIOUS! The longer the slaw rests in the fridge before you serve it, the tasty it gets.
*Quick notes:the slaw will shrink in size after you toss it in the dressing. As all the cabbage becomes softer with the dressing, it starts to ‘shrink.’ So don’t be alarmed when that happens. Also, firm mangoes work great for this. They are easier to slice, and as the dressing absorbs, they get soft.
Asian Mango Slaw
Recipe Adapted from Smitten Kitchen
2 mangoes, peeled, pitted and julienned (I use a vegetable peeler to peel them)
6 cups very thinly sliced green cabbage (6 cups turned out to be 1/2 a head of cabbage for me)
1 red pepper, julienned
1/2 red onion, thinly sliced (or use the entire onion if everyone likes onion A LOT)
6 tablespoons of fresh lime juice, from about two limes
1/4 cup rice wine vinegar
2 tablespoons sesame oil
1 tsp fresh grated ginger
1 tbsp agave (or honey)
1/2 teaspoon salt
1/4 cup chopped fresh cilantro
Toss mangoes, cabbage, red pepper and red onion in a large bowl.
Whisk lime juice, vinegar, sesame oil, salt agave, and ginger in a smaller bowl and pour over slaw. Chill in the fridge for a few hours before serving. This gives all the veggies/fruit a chance to absorb some of the dressing. Before serving, toss in the cilantro.
This will last up to 4 days in the fridge.