Description

When I first created this Mango Cucumber Summer Slaw, I wanted something that captured the essence of summer in every bite

Ingredients

Scale

1/2 large cucumber, split lengthwise, seeded, and julienned
1 ripe mango, peeled and julienned
2 cups shredded cabbage
6 baby bell peppers or 1 red bell pepper, seeded and julienned
1 jalapeño pepper, seeded and julienned
1/3 cup roughly chopped mint or cilantro, or a combination

For the Vinaigrette
1/4 cup sesame oil
1 teaspoon kosher salt
1 tablespoon rice vinegar
1 tablespoon lime juice
1/2 tablespoon honey or granulated sugar
1 tablespoon sesame seeds (black, white, or both)
1 tablespoon coconut aminos or soy sauce
1/2 teaspoon fish sauce

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Instructions

Step 1: In a small bowl, whisk together the sesame oil, kosher salt, rice vinegar, lime juice, honey or sugar, sesame seeds, coconut aminos, and fish sauce until fully blended

Step 2: Prepare the vegetables and mango by julienning the cucumber, mango, bell peppers, and jalapeño into thin strips

Step 3: Roughly chop the fresh mint, cilantro, or a combination of both

Step 4: In a large mixing bowl, combine the shredded cabbage, prepared vegetables, mango, and herbs

Step 5: Pour the vinaigrette over the slaw ingredients

Step 6: Toss everything gently but thoroughly until the slaw is evenly coated in the dressing

Step 7: Serve immediately for the freshest flavor or let it sit for 10-15 minutes to allow the flavors to meld

Step 8: Enjoy as a topping for burgers, wraps, sandwiches, sliders, salads, or as a vibrant side dish