MANGO & CHILLI COLESLAW, low-fat, low-salt, Vegetarian with vegan option; prep ahead

first posted 2015; updated May 2023

NOT JUST ANY OLD COLESLAW


This  combination of fruit and chilli in a creamily dressed slaw is to die for and my lunch group were amazed at the combination.

The mango and fresh chilli combination was a knock-out winner with several people immediately asking for the recipe.

When mangoes are back in season, they can be expensive; venture out to a local Middle Eastern grocer or independent greengrocer for the best ones. 

If mangoes are out of budget, peaches and nectarines are a good substitute but it can be difficult to find ripe ones. Grilling or poaching the fruit can solve the ripeness problem; otherwise use tinned fruit in juice, not sugar syrup.  

If preparing this in advance, wrap each element in separate containers and assemble just before serving.


Serves 4-6
Cost: depending on choice of fruit, men min £3.00'ish (5/23)

Ingred:

500g shredded cabbage

250g carrot, peeled with a peeler

1-2 chillis finely diced (to taste ) OR 1-2 teaspoons chilli flakes OR scant 1/8 tsp chilli crisp (it's extremely hot but in small doses adds an appealling undertone of heat)

1/2 fresh mango, coarsely cubed or 1/2 tin mango, drained 

1 lime, zest & juice

A small mug yoghurt-mayo dressing 

extra chopped chilli or flakes (opt)

Method
1.  Drop the carrot peels into iced/cold water; they will curl up 
2.  Mix chillis & lime zest with cabbage 
3.  Mix 2-3 tbsp lime juice and a bit of the mango juice into the mayo-yoghurt dressing -- it shouldn't be too thick.  Add about half the mug of dressing to the cabbage to lightly coat it. (You will need some to coat the the carrot peels)     
3.  Chop the mango slices into smallish bite-size pieces.  Set aside 3-4 tbsp mango and add the rest to the cabbage, mixing lightly but well. 
4. Drain carrot curls and pat dry with clean tea towel.  Drop them into the yoghurt-mayo; coat lightly.  
5.  Mound the cabbage-mango mix on a pretty plate and pile the carrot curls on top.    
6.  Scatter leftover mango on top and sprinkle lightly with chilli flakes.

Tip: 

• For vegan option, replace dairy with plant products
• Red chillis & Scotch bonnets are the hottest; beware
• Leftover mangos and juice can be used in smoothies or sorbets

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This recipe has  been developed by B Lee/ Bright Sun Enterprises and may not be reproduced, in any form, without the author's written permission.