Another month, another cabbage dish! In truth, my vegetable box deliveries gave me a break from cabbage for a while. I was almost starting to want another cabbage to appear...and then one did, and I was reminded of just how large they are, and just how much fridge space they take up.
Happily, I found a way to put this particular cabbage to good use. It was so good, in fact, that Mr Bite labelled the dinner when this appeared "11 out of 10". Definitely a win.
This salad differs from my previous Asian-inspired salads in two main ways. For one, it has a peanut butter-based sauce. That makes everything better. For two, it has mango. That also makes everything better. The result is, well, better. Or alternatively phrased, really good.
I have been enjoying this with tofu, but it is a surprisingly versatile dish. Mr Bite has had it with chicken and a baked potato (unorthodox but apparently great!) and, on a different night, with fish. It could just be served plain with a sprinkle of additional nuts, or in a wrap, or with rice noodles. It is beautifully bright however it is served.
Thai coleslaw with mango
A delicious side for up to 8, or main dish for approximately 3
Vegan and gluten free
Author: Bite-sized thoughts
1 whole cabbage, chopped into thin strips
1 medium carrot, sliced into batons
1 small red pepper, sliced
1 small mango, sliced
2 tbsp peanut butter
1 tbsp soy sauce
1 tbsp lime juice
1 tbsp sweet chilli sauce (or, 1 tsp chilli sauce, 1 tsp sweetener and 1 tsp water)
2 tbsp water
1 small bunch coriander, roughly chopped
Combine the cabbage, carrot, pepper and mango in a large salad bowl.
In a small bowl or jug, whisk together the peanut butter, soy sauce, lime juice, chilli sauce and water. Pour over the cabbage salad and mix through to distribute. Add the chopped coriander and mix through to distribute.
Submitted to Healthy Vegan Fridays.
What bright meal are you enjoying this week?