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This cold raw salad is absolutely perfect for summer. Couple with fish, chicken or even use as a taco filling.
- 2 Cups x Shredded Red Cabbage
- 1 Cup x Shredded Carrot
- 1 x Medium Ripe Mango Sliced
- 1 Cup x Rocket Leaves
- 1/4 Cup x Apple Cider Vinegar
- 1/3 Cup x Virgin Olive Oil
- 1 Tbs x Honey or Maple Syrup
- 2 Tbs x Dijon Mustard
- Combine slaw ingredients in a large bowl.
- Whisk vinaigrette ingredients until emulsified.
- Dress the slaw just before serving.