AuthorMaria
2 mangoes (or peaches or nectarines), peeled and diced
3 carrots, shredded
½ small head cabbage (red or green), finely shredded
1 cup kohlrabi, peeled and julienned
¼ cup fresh mint, chopped
FOR THE DRESSING:
4 tsp rice wine vinegar
1 tsp coconut aminos or soy sauce
2 tsp maple syrup
1 tsp fresh ginger, minced
1 garlic clove, minced
½ tsp five-spice powder
¼ tsp fine sea salt
⅓ cup avocado oil
1 tsp sesame oil
1
In a large bowl, combine mangoes, carrots, cabbage, kohlrabi and mint.
2
In a small bowl, whisk together rice wine vinegar, coconut aminos, maple syrup, ginger, garlic, five-spice powder, and salt. While whisking constantly, slowly drizzle in oils until combined. Pour dressing over slaw ingredients and toss. Allow to marinate for 20 minutes. Enjoy!
(recipe adapted from Delicious Living)
CategoryDairy-Free, Gluten-Free, Nut-Free, Side Dish, Summer, Vegan, Vegetarian
Ingredients
2 mangoes (or peaches or nectarines), peeled and diced
3 carrots, shredded
½ small head cabbage (red or green), finely shredded
1 cup kohlrabi, peeled and julienned
¼ cup fresh mint, chopped
FOR THE DRESSING:
4 tsp rice wine vinegar
1 tsp coconut aminos or soy sauce
2 tsp maple syrup
1 tsp fresh ginger, minced
1 garlic clove, minced
½ tsp five-spice powder
¼ tsp fine sea salt
⅓ cup avocado oil
1 tsp sesame oil
Directions
1
In a large bowl, combine mangoes, carrots, cabbage, kohlrabi and mint.
2
In a small bowl, whisk together rice wine vinegar, coconut aminos, maple syrup, ginger, garlic, five-spice powder, and salt. While whisking constantly, slowly drizzle in oils until combined. Pour dressing over slaw ingredients and toss. Allow to marinate for 20 minutes. Enjoy!
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