I was out of ideas recently to make salads. It’s so easy to fix some fresh salad in summer, because you have any kind of veggies or fruits in hand. When the cold comes, you only have few options:
We still eat a lot of fresh veggies every day, but I am tired of making the same salads every single day, and want to make something new all the time.
Because I had 2 carrots left in my fridge, a head of red cabbage, and a mango that I got 2 days ago, I decided to mix all these ingredients for the new salad recipe.
It was carrot, mango slaw.
My carrot, mango slaw asked for some healthy dressing, and I made tahini (salt, oil free) dressing which worked great in this recipe.
To be honest, I ate the slaw by itself because it tasted super good, but I guess it will work with any burgers or fish dishes, tofu etc.
Carrot, Mango Slaw With Tahini Dressing.
1/2 cup shredded carrot
1/2 cup shredded red cabbage
1/2 cup shredded mango
1/4 cup tahini
2 tbsp balsamic vinegar or lemon juice (depends what kind of a taste you’re in the mood for!)
1/4 cup water
1/4 tsp garlic
1 tsp maple syrup (optional)
1 tbsp tamari
1. Whisk all dressing ingredients together with a fork.
2. Mix all slaw ingredients together. Dress to taste. Dig in!