Broccoli Mango Slaw Recipes

EASY BROCCOLI SLAW

Steps:

• Whisk together mayonnaise, sugar, and vinegar in a bowl. Add broccoli slaw, cranberries, and walnuts and mix until evenly coated.

BROCCOLI MANGO SLAW

Steps:

• 1. Put broccoli florets, dijon mustard, honey, 1/2 teaspoon salt, 1 tablespoon balsamic vinegar and 4 tablespoons olive oil into a food processor.
• 2. Carefully pulse until broccoli is finely shredded (alternatively very finely chop broccoli, season with salt, and make dressing from mustard, honey, vinegar and olive oil)
• 3. Add diced mango, tomatoes.
• 4. Cut chicken breast halves into thin slices, about 1 inch long and 1/8 inch thin. Fry in coconut oil until nice and brown, season with salt and pepper to taste, set aside.
• 5. Add coconut chips or flakes and cashews to the slaw.
• 6. Mix cooled, but still luke warm meat into the salad, let stand at room temperature for half an hour and serve.

BROCCOLI SLAW

Steps:

• Place the currants in a medium bowl and cover with boiling water. Let sit until soft and plump, about 5 minutes. Drain and set aside.
• Meanwhile, mix the vinegar, honey, 1/4 teaspoon salt and a few grinds of pepper in a large bowl. Drizzle in the olive oil, whisking constantly, until emulsified.
• Shred the broccoli florets and stems and red cabbage using the shredding disc of a food processor (see Cook's Note). Add to the bowl with the dressing and fold in the currants, almonds, onions, cilantro, parsley, 3/4 teaspoon salt and a few grinds of black pepper. Transfer to a serving bowl and garnish with more cilantro and parsley leaves, if desired.

TANGY MANGO SLAW

Steps:

• In a bowl combine cabbage, onion, mango, walnuts.
• In a cup, dissolve Splenda in vinegar. Add to cabbage, and toss.
• Serve cold or at room temperature.