Meanwhile, this festive slaw is perfect for warm spring and summer days, and is fitting for Cinco de Mayo too, which is this Saturday. It’s fresh, crunchy, cooling, a tad sweet, and mildly spicy (you can make it spicier if you like, of course). It’s a wonderful accompaniment to tacos, burrito bowls, grilled chicken, and more. It’s even great as a dip for grain-free tortilla chips!
Also, you can catch me making this recipe on KATU Afternoon Live this Friday, May 4 between 3-4 p.m. Watch the replay of my segment HERE. I’ll have you know that it’s a very special episode because my parents were here visiting from Michigan and made a guest appearance in my segment! Oh, and get this, Tim Meadows was also a guest on Afternoon Live that day, so we got to meet him and watch his segment from the set. It was so much fun!
Cheers and enjoy!
- 1 medium head of cabbage (red, green or combo of both), finely chopped
- 3 green onions, chopped
- 1 jalapeño, finely chopped
- 2 ripe mangoes, peeled and diced (I used champagne mangoes)
- 2 limes, juiced
- 1/4 cup extra virgin olive oil
- Generous 1 tsp sea salt, or to taste
- 1-inch piece fresh ginger, peeled and grated
- 1 large clove garlic, minced
- 1/2 tsp chili powder
- 1-2 Tbsp raw honey
- 1/2 cup fresh cilantro, roughly chopped
- 1/2 cup raw pumpkin seeds, preferably sprouted
- In a small bowl, whisk together the lime juice, olive oil, sea salt, grated ginger, minced garlic, chili powder, and raw honey. Taste and adjust flavor as needed. Set aside.
- In a large bowl, mix the cabbage, green onion, mango and jalapeño. Add the dressing and stir well to coat. Then, add the cilantro and pumpkin seeds.
- If time allows, refrigerate for 30-60 minutes before serving to allow flavors to blend together. It still tastes great when served immediately though too!