Rainbow mango slaw

Healthy, vibrant, fresh, crunchy, quick, easy and versatile.  This great little side dish doesn’t need much of an intro.  It can accompany all sorts for dinner and makes a great work-day lunch.  It'll keep in the fridge for a good few days if you cover it properly.

Serves: 4-6 as a side

Prep time: 20-30 minutes

Ingredients

1 large carrot

1 red pepper

1 yellow pepper

1 mango (not quite ripe)

1 fresh red chilli

1 lime

1 tablespoon of toasted sesame oil

½ a red cabbage

Small bunch of coriander

Method

Grate the carrot. Cut the peppers into thin strips. Cut the mango into thin strips. Halve, deseed and slice the chilli pepper. Cut the half cabbage into two pieces and chop.  Roughly chop the coriander.  Throw everything into a large salad bowl and give it a good toss around with your hands.

Squeeze the lime juice into a cup, add a pinch of salt and whisk in the sesame oil with a fork to make your dressing (to taste).

Dress and toss the slaw just before serving.

Serve with barbecue chicken, burgers, roasted pork or whatever takes your fancy.

TIPS

• Change the vibe by substituting the coriander, sesame oil and lime for your choice of herb and dressing: 

  • lemon juice, olive oil and parsley

  • apple cider vinegar, olive oil and minced garlic

  • balsamic vinegar, olive oil, brown sugar and dijon mustard