Asian Mango Slaw
by FH Registered Dietician, Jess Mullen
This salad is so refreshing and flavorful! I enjoy using Sun Butter sunflower seed butter when not in the mood for peanut butter. It keeps well for at least 3-4 days. I also often buy already shredded broccoli that has carrots in it.
1 ½ cups broccoli slaw mix
½ cup seeded and julienned red bell peppers
½ cup peeled and julienned carrots
2 teaspoons chopped fresh basil
½ mango, peeled and julienned
¼ - ½ cup Thai ‘Peanut’ Vinaigrette (see below)
Garnish: sliced almonds
Place all ingredients together in a bowl and stir to combine. Cover and let refrigerate for 30 minutes before serving.
Thai ‘Peanut’ Vinaigrette (makes 1 cup)
1 ½ tablespoons peanut, almond butter or sunflower seed butter, unsweetened
1 ½ tablespoons cilantro
1 tablespoon coconut aminos
1 tablespoon apple cider vinegar
1 tablespoon fresh lime juice
1 teaspoon honey
1 teaspoon minced garlic
1-inch piece ginger, peeled
¼ teaspoon sea salt
¾ cup melted coconut oil
Place all ingredients, except the oil, in a bowl and whisk until smooth. Slowly drizzle in the oil and continue whisking until emulsified.