This is one of my favourite salads, ever. I originally put the recipe together for an ebook but as it's best when it contains cheese and sour cream (I tried several combinations). It just wasn't going to work as a dairy free option in the way I wanted it to - so I'm sharing it for free instead

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This is a colourful and tasty side that goes amazing with steak or chicken with a delicious sweetness coming from the mango (my favourites are the Calypsos or R2E2's both from Australia) but it's also nice with pineapple too. Enjoy!

 

6-8 servings | Gluten Free
 

MAKE THIS RECIPE

▢ 1 small green cabbage, shredded

▢ 1 large carrot, peeled and grated

▢ 3 stalks spring onion, finely sliced

▢ large handful fresh coriander, chopped

▢ 1 Australian mango, peeled and diced

▢ 0.75 cup grated tasty cheese
▢ 0.5 cup quality mayonnaise
▢ 0.25 cup sour cream
▢ juice of 2-3 limes
▢ quality salt and ground black pepper

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1. Combine the shredded cabbage, grated cheese and carrots, sliced spring onions and capscium, diced mango and roughly chopped  coriander in a large bowl.

2. Combine the dressing ingredients in a small bowl. Pour over the cabbage mixture and using clean hands, to thoroughly combine. Taste for seasoning and add more if desired.

3. Cover and refrigerator for at least 1.5 hours before serving.

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Loved this recipe? Please share on Instagram and tag me in @raisedonrealfood. You may also love my recipe ebook For Real with 70 nutrient-dense recipes from my kitchen to yours.