Name: PAIs Mango Slaw Recipe
Cook time: 20 min
Total time: 20 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 2 cups Mango; 1 cup Heirloom Carrot; 2 cups Red Cabbage; 1 cup Pickled Red Onion; 1 bunch Saw-Tooth Coriander (Culantro); 2 cloves Thai Garlic; 2 tbs Coconut Sugar; 2 tbs Fish Sauce; 1 tbs Tamarind Paste; 2 tbs Lime Juice; 1 cup Roasted Peanuts

(Sauvignon Blanc from the eastern slice of the Loire region. Sauv Blanc that drinks like Chablis)

Reuilly

Fresh avocado with lime, cilantro, and onion.

Guacamole

Shredded sweet mango, heirloom carrot, red cabbage, pickled red onion, saw-tooth coriander, Thai garlic, coconut sugar, fish sauce, tamarind paste, lime juice, and roasted peanuts. Gluten-free. Peanut-free/Vegan available.

Thinly slice the mango, grate the heirloom carrot, and shred the red cabbage. Combine them in a large mixing bowl.

Prepare the Vegetables

Add the pickled red onion and chopped saw-tooth coriander to the bowl with the other vegetables.

Add Pickled Red Onion and Coriander

In a small bowl, whisk together the minced Thai garlic, coconut sugar, fish sauce, tamarind paste, and lime juice until well combined.

Prepare the Dressing

Pour the dressing over the mango slaw mixture and toss gently to combine all ingredients evenly.

Combine Salad and Dressing

Top the slaw with roasted peanuts before serving. Enjoy your refreshing mango slaw!

Serve

Mango

Heirloom Carrot

Red Cabbage

Pickled Red Onion

Saw-Tooth Coriander (Culantro)

Thai Garlic

Coconut Sugar

Fish Sauce

Tamarind Paste

Lime Juice

Roasted Peanuts

Mango Slaw

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Make Mango Slaw Recipe in just 20m. Shredded sweet mango, heirloom carrot, red cabbage, pickled red onion, saw-tooth coriander, Thai garlic, coconut sugar, fish sauce, tamarind paste, lime juice, and roasted peanuts. Gluten-free. Peanut-free/Vegan available.

Mango Slaw Recipe

Ingredients

Mango Slaw Ingredients

Method

Preparation Instructions

Prepare the Vegetables

Add Pickled Red Onion and Coriander

Prepare the Dressing

Combine Salad and Dressing

Serve

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