10 August, 2022
Coconut Mango Slaw
Coleslaw was introduced into the culinary world by the Dutch. Koolsla is the Dutch word for cabbage salad or coleslaw.
It’s a simple salad or slaw consisting primarily of finely shredded raw cabbage (it can also be chopped) and a dressing, either made with a vinegar base or with mayonnaise. The latter is more commonly used.
The original cabbage salad recipe appeared in 1770. The recipe book was called, “The Sensible Cook: Dutch Foodways in the Old and New World.”
The cabbage slaw appearing in the cookbook is attributed to the author’s Dutch landlady, who mixed thin strips of cabbage with melted butter, vinegar, and oil.
The recipe for coleslaw as it is commonly prepared today is fairly young, as mayonnaise was invented during the mid-18th century.
According to The Joy of Cooking (1997), raw cabbage is the only entirely consistent ingredient in coleslaw as the type of cabbage, dressings and added ingredients vary widely.
A typical coleslaw made in American kitchens and served as a side dish at restaurants that serve up barbecue, is shredded green cabbage, carrots, pineapple and a sweet mayonnaise dressing.
This cabbage salad recipe is no exception to the wide use of ingredients in a coleslaw, as noted by The Joy of Cooking.
Coconut Mango Slaw
3/4 cup coconut milk (do not shack can, open and spoon out the coconut meat)
3 limes, juiced
1 – 14 ounce bag coleslaw mix
Salt and pepper to taste
Whisk together the coconut milk with the lime juice. Pour dressing into a large salad bowl.
Next, open bagged slaw and pour over dressing. Peel and seed mango, cut fruits into matchsticks (if fruit is firm – if not just chop fruit) and add to salad bowl.
Toss all ingredients until combined.
Plate and serve alone as a healthy snack or as a side dish for lunch, brunch or dinner.
If cabbage salads are your thing, you’ll really enjoy this deliciously yummy Red Cabbage Vegetable Root Slaw with a Honey Hibiscus Vinaigrette.
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