Curried Mango Coleslaw

I have a new-found love for coleslaw! It’s crunchy, tangy and delicious – and will add some pizzazz to most meals.

As a child, I used to hate cabbage, whether it was cooked, coleslaw, or whatever… Just one of those foods I didn’t care for.

Even as an adult, cabbage is something I wouldn’t normally buy, until I discovered some really delicious recipes for different cabbage dishes.

More recently though, I’ve developed a real love for it!
Coleslaw with barbecue pulled pork = SOLD
Sauerkraut with German sausage = YES PLEASE

I also have a deep love for spicy and/or curried foods and hence Curried Mango Coleslaw was born:

This is a really great salad to accompany most smoky / char-grilled / braaid / barbecue meat. {Think of it as your new ‘braai-buddy’…}

You will need:

3 cups of shredded white cabbage
1 tsp whole coriander seeds
1 tsp yellow mustard seeds
1 tsp curry powder
1 tsp onion seeds
2 tbs coconut oil
1 tsp Himalayan rock salt
1 tbs olive oil
1 mango, cubed {squeeze out the remaining flesh on the pip and keep the juice for the salad}

Start by dry roasting the spices until the seeds start to pop and you can smell the fragrances emerging.

In a mortar & pestle, grind the roasted spices and the salt until it’s a fine powder.
Mix with the melted coconut oil, olive oil and mango juice.
Pour this dressing over the cabbage and mango and let it marinade for a bit before serving.