For Christmas I got a mandolin, I’ve needed one for a while now and this is the first time I’ve used it. I completely love it and it beats cutting everything by hand. I mean who can julienne and slice as fast and perfect as a mandolin? I mean I’m sure there are people out there that could but this handy tool gets the job done quickly and all my fingers are still intact. I couldn’t think of a better recipe to use my mandolin with besides a colorful slaw.
What makes this slaw even more enticing is that cabbage is on sale right now and I’m a sucker for sales. You know what else I’m a sucker for? Sweet dressings that don’t require any oil. For the longest time ever I grew up believing that slaws had to be full of mayo and oil. I’ve never been a fan of anything white and creamy, I know it sounds crazy but it must’ve been a texture thing for me. Growing up in the south this was a staple in our home. You had the mashed potatoes and the mac and cheese and the coleslaw. None of which I found very appetizing but when I discovered cabbage slaw with a vinaigrette I was hooked! It’s healthier and tastier in my opinion.
So here’s to filling your kitchen and tummy up with vibrant veggies and fruit. I’ve been taking it to school with me in my bento box but I believe it would make a great side dish as well. If you’re going to do the whole make now serve later deal, then I recommend leaving the dressing off until you’re ready to eat it. Prepare yourself for deliciousness.
1 cup sliced green cabbage
1 cup sliced purple cabbage
1 cup sliced carrots
Sprinkle of sesame seeds to garnish
Optional garnishes: fresh mint or cilantro
For the Dressing
1 grapefruit juiced
1/2 mango peeled and sliced
2 tablespoons agave
Slice your cabbage with a knife thinly. Julienne the carrot slices with a mandolin. Place all the ingredients except those for the dressing in a bowl and toss until they’re all combined. For the vinaigrette place all the ingredients in a high speed blender and blend on high until it’s homogenous.