Somehow, 2020 has become the summer of slaw for me. I have never been a fan of this drippy, seemingly pointless side. Coleslaw has always seemed like a BBQ afterthought, the side you skip over for the potato salad. The side that is always thrown out at the end of the day because no one wanted to add it to their doggy bags. I am happy to say that I am reformed, reformed because I have discovered a world of these easy, cold veggie sides. Save the mayo, and opt for creamy light sour cream or greek yogurt. Perfect on its own but even better on a salmon taco.
What you need
- 1 Mango
- 1 medium jicama
- 1/2 small onion
- 1 tbs honey
- 2 tbs of light sour cream or greek yogurt
- Juice of 1/2 orange
- 3 tsp cayenne pepper
What to do
Peel the mango and cut into small bite-sized chunks.
Peel the jicama and cut into shoe-string pieces, I used a mandolin for this, but a knife will work fine.
Finely chop the onion up, you don’t want large pieces.
Add the mango, jicama, and onion to a large bowl and toss well.
Next add in the sour cream, mixing until ingredients are coated well. In a small bowl mix together the honey and orange juice. Add the mixture to the other ingredients sparingly, start with half, adding until the slaw is the consistency that you prefer. Lastly, sprinkle on the cayenne pepper and mix. Garnish with lots of cilantro and you have the perfect summer side.
This keeps in air-tight containers for about 5 days.