Rainbow Mango Slaw with Almond Butter Dressing and Fresh Herbs

Name: Rainbow Mango Slaw with Almond Butter Dressing and Fresh Herbs
Prep time: 30 min
Total time: 30 min
Yield: 6
Ingredients: 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; 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

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

Melissa Hartwig Urban

from Clean Eating

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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 & Family. The 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.

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