This light, crisp and tangy green slaw with its light fruity and yet spicy dressing is quick and easy to make and goes beautifully with chicken or rice dishes, providing lots of lovely raw enzymes to aid your digestion.
- ½ Savoy Cabbage
- 1 green pepper
- 1 green apple
- A few sprigs fresh mint
- A few sprigs fresh coriander
- 4 tablespoons olive oil
- Juice and zest of 2 limes
- ½ mango
- ½ – 1 green chilli, deseeded and roughly chopped
Start by making the dressing. Roughly chop the flesh of half of the mango and add to a small food processor along with the other dressing ingredients and blend until you have a smooth creamy dressing. Season with Himalyan pink rock salt and freshly ground pepper.
Finely slice the Savoy cabbage, green pepper and apple and place in a large bowl. Remove the mint and coriander leaves from their stems and roughly chop and add to the bowl.
Pour over the dressing and thoroughly mix together.