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Rainbow Mango Slaw with Almond Butter Dressing and Fresh Herbs

This vegan slaw has vibrant colors and great flavor. It's ready for camping and picnics, too.

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This mango slaw was developed by Whole30 founder Melissa Urban for one of her several books about the popular eating plan, The Whole30 Friends & FamilyThe vegan salad is vibrant, fresh, colorful, and loaded with flavor. Urban suggests it as a perfect option for camping or picnics; simply prep everything in advance and then pack the salad base, dressing, and garnishes in separate containers. When you get to your destination, toss everything in a bowl together and enjoy. Note: We like this dish regardless of if we’re doing the Whole30 program, but if you are, be sure to read up on the new, plant-based Whole30.


More Related Recipes to Try Next:
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Spicy Beet Slaw
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Rainbow Mango Slaw with Almond Butter Dressing and Fresh Herbs

Recipe excerpted from The Whole30 Friends & Family © 2019 by Melissa Hartwig Urban. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.

Servings
6
Prep Time
30 min
Duration
30 min

Ingredients

Dressing

  • ½ cup Whole30-compliant almond butter
  • ½ cup rice vinegar
  • 1/4 cup water
  • 2 tbsp sesame oil
  • 2 tbsp coconut aminos
  • ½-inch piece fresh ginger, peeled and roughly chopped
  • 1 green onion (white and green parts), roughly chopped
  • ½ tsp coarse salt
  • ½ tsp ground black pepper
  • ¼ tsp red pepper flakes

Slaw

  • ½ head napa cabbage, thinly sliced (about 8 cups)
  • 1 cup thinly sliced purple cabbage
  • 1 cup coarsely shredded carrot
  • 1 cup matchstick-cut red bell pepper
  • 2 green onions, chopped
  • 1 large mango, chopped
  • 2 tbsp chopped fresh mint + more for garnish
  • ¼ cup coarsely chopped cashews

Preparation

1. Make dressing: In a blender or food processor, combine all dressing ingredients and blend until smooth. Store in an airtight container in the refrigerator until ready to serve.

2. Make slaw: In a lidded container, combine cabbage, purple cabbage, carrots, bell pepper and green onions. Store mango, mint and cashews in separate airtight containers. Store slaw ingredients in the refrigerator until ready to serve.

3. To serve, add mango, about two-thirds of mint and 1 cup of dressing to vegetable mixture; toss. Add additional dressing, if desired. Top with cashews and herbs.

Nutrition Information

  • Serving Size 1/6 of recipe
  • Calories 281
  • Carbohydrate Content 23 g
  • Cholesterol Content 0 mg
  • Fat Content 19 g
  • Fiber Content 6 g
  • Protein Content 8 g
  • Saturated Fat Content 2 g
  • Sodium Content 380 mg
  • Sugar Content 11 g
  • Monounsaturated Fat Content 10 g
  • Polyunsaturated Fat Content 5 g