Ingredients:

  • 1/2 medium head green cabbage, thinly shredded (about 4 cups/320g)
  • 1/2 medium head red cabbage, thinly shredded (about 4 cups/320g)
  • 1 large carrot, julienned or shredded (1 cup/100g)
  • 1 ripe but firm mango, peeled and diced (1 cup/165g)
  • 1/4 cup finely chopped red onion (40g)
  • 1 jalapeño, seeded and finely minced (adjust to taste) (approximately 10g)
  • 1/4 cup chopped fresh cilantro (coriander) (5g)
  • 1/4 cup mayonnaise (60ml)
  • 1/4 cup sour cream or Greek yogurt (60ml)
  • 1/4 cup fresh lime juice (60ml) (from about 2-3 limes)
  • 1 tablespoon honey or agave nectar (15ml)
  • 1 teaspoon Dijon mustard (5ml)
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper

Instructions:

  1. In a large bowl, combine the shredded green cabbage, red cabbage, carrot, diced mango, red onion, jalapeño, and cilantro. Toss gently to combine.
  2. In a separate small bowl, whisk together the mayonnaise, sour cream (or yogurt), lime juice, honey (or agave), Dijon mustard, salt, and pepper until smooth.
  3. Pour the dressing over the slaw and toss gently to coat evenly. Be careful not to overdress!
  4. For best flavour, cover the slaw and refrigerate for at least 15 minutes to allow the flavours to meld. This step isn't essential if you're in a rush!
  5. Serve immediately or within a few hours. Slaw is best when freshly made, but the leftovers can be stored in the fridge for up to a day.