Vegan Mango Coleslaw
The terrace and balcony season is getting closer, so it's definitely time for a new barbecue recipe! Today we show you how to prepare the side dish par excellence: Coleslaw. If I'm honest, though, I've never been the biggest fan. It's usually too sloppy and heavy for me because of the mayo. Classically, a German “Krautsalat“ (according to Wikipedia) includes white cabbage (which is poured over with boiling water), vinegar, oil, and caraway seeds. The American version “Coleslaw“ is usually mayonnaise-based, and in addition to the cabbage, a few grated carrots are added.
So I somehow (and quite unknowingly) made a mixture of the two, and the result was a crunchy coleslaw that I enjoyed so much that I ate it three days in a row. Wow. How did that work out? We did not pour hot water over the cabbage, which preserves the bite of the fresh cabbage. Red cabbage is added for color, and fresh mango and plant-based mango yogurt provide sweetness. So from now on, I am an official coleslaw fan, who would have thought that!
We used Lughurt Mango from LUVE to make this recipe. All products from LUVE are made from lupines grown in Mecklenburg-Vorpommern, which supports regional agriculture. The products are also lactose, soy, and GMO-free and come without artificial colors or flavor enhancers. We really love their products! In Germany you can find the products at EDEKA, Real, Kaufland, REWE and at the online delivery services “Vantastic-Foods“ and “Kokku“.
Of course, you can adjust the ingredients of the coleslaw according to your taste: a little more fresh mango and less carrot; no red cabbage and more white cabbage instead? No problem! I cut the carrots, red cabbage, and white cabbage by hand. Alternatively, you can grate the vegetables finely with a grater. But now it's time to get into the kitchen and preheat the grill!
Vegan Mango Coleslaw
For the salad:
- 400 g (14 oz) mango
- 200 g (7 oz) carrot
- 200 g (7 oz) white cabbage
- 200 g (7 oz) red cabbage
For the dressing:
- 400 g (14 oz) vegan mango yogurt (e.g., Mango Lughurt from LUVE)
- 2 tbsp apple cider vinegar
- 2 tbsp olive oil
- 2 tsp mustard
- 2 tsp garlic powder
- 1 lemon (juice)
Cut Mango, carrots, white and red cabbage into fine, thin strips and mix in a large bowl.
In a second bowl, whisk together vegan mango yogurt, apple cider vinegar, olive oil, mustard, garlic powder, juice of one lemon, salt, and pepper.
Add the yogurt mixture to the salad and mix thoroughly. Then season to taste with salt and pepper.