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
INGREDIENTS AND INSTRUCTIONS
1 small green cabbage, shredded
1 large carrot, peeled and grated
3 stalks spring onion, finely sliced
1 yellow capsicum, 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
Combine the shredded cabbage, grated cheese and carrots, sliced spring onions and capscium, diced mango and roughly chopped coriander in a large bowl.
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.
Cover and refrigerator for at least 1.5 hours before serving.
If you do make these, please share on Facebook or Instagram and tag me in with @raisedonrealfood or #raisedonrealfood. You may also love my gluten free recipe ebook, For Real, with 70 nutrient-dense recipes from my kitchen to yours!
If you’re interested in one-on-one coaching for helping build a strong nutrition and lifestyle foundation especially if dealing with eczema/allergies/intolerances, I see a small number of clients each week at my Integrative Nutrition and Eczema clinic, which is 100% online. For more information visit here. Thank you! Maryana