Spicy Mango Slaw

Servings: Serves 4


For the dressing

1 heaped tbsp
coconut milk yoghurt
A pinch of
sea salt and black pepper

For the slaw

90g (3.1 oz)
white cabbage, thinly sliced
2 tbsp
fresh mint, roughly chopped
35g (1.2 oz)



Add all of the dressing ingredients to a small mixing bowl and whisk together to combine.


Add the red cabbage, white cabbage, red onion, mint and coriander to a large mixing bowl and toss to combine.


Add the dressing and stir well to coat.


Add the sliced mango, avocado pieces and cashew nuts. Stir gently into the slaw.


Top the slaw with the toasted coconut pieces and scatter with extra mint and coriander to garnish and extra chilli flakes if you like a bit more heat!


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