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
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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Combine the shredded cabbage, grated cheese and carrots, sliced spring onions and capscium, diced mango and roughly chopped coriander in a large bowl.
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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.
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Cover and refrigerator for at least 1.5 hours before serving.
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