Broccoli Mango Slaw Food

BROCCOLI MANGO SLAW

Broccoli Mango Slaw image

This is our favourite broccoli slaw. A whole meal in one bowl. Cook time includes standing time after adding the meat to the slaw.

Provided by Marion Wilting

Time 1h

Number Of Ingredients 12

Ingredients

1 lb broccoli florets, raw
1 mango
2 medium tomatoes
1/2 c coconut flakes (unsweetened)
1/4 c cashew nuts
2 chicken breast halves, skinless and boneless
1 tsp honey
1 tsp dijon mustard
1 Tbsp balsamic vinegar
4 Tbsp olive oil, extra virgin
1 tsp virgin coconut oil
salt and pepper, to taste

Steps:

1. Put broccoli florets, dijon mustard, honey, 1/2 teaspoon salt, 1 tablespoon balsamic vinegar and 4 tablespoons olive oil into a food processor.
2. Carefully pulse until broccoli is finely shredded (alternatively very finely chop broccoli, season with salt, and make dressing from mustard, honey, vinegar and olive oil)
3. Add diced mango, tomatoes.
4. Cut chicken breast halves into thin slices, about 1 inch long and 1/8 inch thin. Fry in coconut oil until nice and brown, season with salt and pepper to taste, set aside.
5. Add coconut chips or flakes and cashews to the slaw.
6. Mix cooled, but still luke warm meat into the salad, let stand at room temperature for half an hour and serve.

MANGO SLAW

Mango Slaw image

There is absolutely nothing new about coleslaw, but there is something slightly intriguing about coleslaw with mangos. Often, when we think of coleslaw, we think of it as a side for fish and chips, barbecue, or heavy, mayonnaise-drenched cabbage. But just think about the cool, crunchy sweetness of the cabbage, carrots and mango, paired with the spicy kick of jerk chicken. What's a better combination? You also don't have to serve it as a side: It can be tucked into a sandwich or wrap. One of the best things about this recipe is that all the ingredients are readily available, and there are many shortcuts you can take, like using a bagged mix. Who wants to ruin their knuckles on a box grater, or break out the food processor?

Provided by Millie Peartree

Categories salads and dressings, slaws, side dish

Time 5m

Yield 3 cups

Number Of Ingredients 7

Ingredients

1 (8-ounce) bag coleslaw (about 3 cups)
2 large, slightly firm mangoes (about 1 3/4 pounds), peeled, pitted and thinly sliced (about 2 cups)
1/2 cup chopped fresh cilantro
2 tablespoons freshly squeezed lime juice
1 tablespoon honey or agave syrup
1/4 teaspoon celery salt
1/4 teaspoon freshly ground black pepper

Steps:

In a large bowl, combine all ingredients. Toss with tongs or a fork to combine.
Refrigerate for at least 1 hour. Serve cold.

MANGO CILANTRO SLAW

Mango Cilantro Slaw image

This is different twist on cabbage slaw. It's very easy and the mango and honey make it sweet; no sugar in this recipe! Great by itself or wrap a corn tortilla around grilled tilapia and top with this cilantro slaw for a great-tasting fish taco! For a bit thicker dressing you can add additional mayonnaise.

Provided by Randy Warner

Categories Salad Coleslaw Recipes With Mayo

Time 1h15m

Yield 4

Number Of Ingredients 12

Ingredients

3 tablespoons white wine vinegar
2 tablespoons canola oil
2 tablespoons honey
2 tablespoons mayonnaise
½ teaspoon celery seed
½ teaspoon poppy seeds
½ teaspoon salt
¼ teaspoon ground black pepper
1 (10 ounce) package finely shredded cabbage
1 firm, ripe mango - peeled, seeded, and cut into 1/2-inch pieces
⅓ cup chopped cilantro
3 green onions, chopped

Steps:

Whisk vinegar, oil, honey, mayonnaise, celery seed, poppy seeds, salt, and black pepper together in a bowl until smooth and creamy. Add cabbage, mango, cilantro, and green onions; toss until well-combined. Cover the bowl with plastic wrap and refrigerate until flavors blend, about 1 hour.

Nutrition Facts : Calories 177.4 calories, Carbohydrate 16.9 g, Cholesterol 2.6 mg, Fat 12.9 g, Fiber 1.4 g, Protein 0.8 g, SaturatedFat 1.4 g, Sodium 337.6 mg, Sugar 14.8 g

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