Ohmygosh! It might be better than the mango version! I am definitely a proponent of trying new combinations of foods. You never know what delightful tastes you might cook up for yourself.
Small Print: For those of you who have been to Get Cultured workshops … this is a fermentable! Kinda like a tweetable, only for your tummy and tastebuds. Contact me for salt info.
Mexican Thai Coleslaw
- ½ head green cabbage
2-4 green onions
Small handful diced cilantro (depends on how much you like cilantro – I use a large handful)
Serano chili pepper (small & minced)*
1 lime, just the juice please
1 mango (Atulfo – the small yellow kind) diced *Or, in this case, 2-3 yummy kiwis!
a pinch of sea salt or Himilayan Rock salt
Shred the cabbage, dice and chop all the veggies, including the mango/kiwi, and add to the cabbage. Stir and let sit for at least 1/2 hour before serving.
*More Small Print:
- I didn’t have any Serrano chilis on hand so I used a hot sauce I brought back from Mexico that is made from Serrano chilis. Sliding further into Mexican territory …
- If you have a larger cabbage or mango, add the juice of another lime to balance the flavours
- To re-enter Thai territory simply substitute basil for the cilantro and use real serrano chilis … you can also add sesame seeds of any colour.
- Another option is to add a little coconut milk or coconut water if you have the urge – about 1/4 cup.
- The kiwi adds big hits of vitamin C, E and K, along with copper, choline, magnesium, and phosphorus. The cabbage is a a very good source of fibre, vitamins A, C, K, B6, folate, a good source of protein, Thiamin, Calcium, Phosphorus and Copper, and Magnesium, Potassium and Manganese. Whew! I bet you didn’t realize so much goodness could exist in a salad that is so refreshing and light for these summer days.
If you want to see more recipes like this, check out my GF DF cookbooks here.