Caribbean Mango Coleslaw

I made this last week for the clients and I am now SO addicted!  I always have a batch of some kind of Cole Slaw as it is a great salad and prebiotic. Actually I should say I always have Pressed Salad.  I prep my veggies and then put them in a salad press for 5 or 6 hours. It removes a good bit of the moisture and allows the dressing to not get watered down.

Mango Cole Slaw

 
  • 3 cups cabbage, sliced thin
  • 2 cups red cabbage, sliced thin
  • 1 ripe mango, diced
  • 1 medium Spanish onion, diced very small
  • 1 jalapeño, seeds removed, finely chopped
  • 1 cup carrot, shredded
  • 2 cloves garlic, minced
  • 1/3 cup fresh cilantro, chopped
  • 2 tablespoons Dijon mustard
  • 2 tablespoons honey
  • 2 tablespoons lime juice
  • 1 Tablespoon cumin
  • 1 teaspoon smoked paprika 
  • 4 tablespoons fresh mayo
  • 1 teaspoons Caribbean hot sauce
  • Kosher salt and freshly ground pepper, to taste
PREPARATION
  1. Using a food processor slice the cabbages very thin. Grate carrot and dice onions. Place in salad press. Or place food in colander and cover with a plate, then add weights. (I use about 4 iron skillets and a Dutch oven because I make it in large amounts!)  With either method salt the veggies to help pull liquid out of the veggies.
  2. In a medium bowl, whisk together mustard, honey, lime juice, mayo, spices and hot sauce until combined.
  3. In a large bowl, toss together cabbage, mango, jalapeño, carrot, garlic and  then drizzle mustard dressing on top.
  4. When ready to serve, add cilantro and toss everything together.
  5. Serve and enjoy!


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