This is a fun twist on a traditional coleslaw recipe for the summer time. I love that it includes bok choy, a nutritional powerhouse, and has no need for added sugar because of the mango. This is great as a side on it’s own, but we especially love it as a side to go with chicken or shrimp tacos (it’s a perfect taco or tostada topper).
- 1 large head of bok choy (you can substitute napa cabbage if needed)
- 1 red bell pepper
- 1 1/2 mangos
- 2-3 green onions
- 3 TBSP lime juice (about 1 1/2 limes)
- 3 TBSP apple cider vinegar
- 1/2 Cup olive oil
- 1 TBSP honey (optional)
Finely shred the bok choy using a sharp knife or mandolin. Slice the red bell pepper and the mangoes into thin slices. Dice the green onion. Place all the veggies into a large bowl.
For the dressing, juice the limes. Add the apple cider vinegar and olive oil to the lime juice and whisk the ingredients together. If you are using the honey, add to the mix and whisk.
Pour the dressing over the veggies and toss everything together. Allow the mixture to chill in the fridge for at least one hour before serving. (This allows the lime juice and vinegar to soften the bok choy, so it has a much better texture)
If you try this recipe, let me know what you think! What would you serve this with?