Ingredients
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½ teaspoon grated Lime Zest
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2 tablespoons fresh Lime Juice
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1 teaspoon Coconut Oil
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½ teaspoon Rooster Sauce
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¼ teaspoon ground Cumin
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¼ teaspoon Himalayan Pink Salt
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¼ teaspoon freshly ground Black Pepper
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5 ounces (140 g) fresh green Cabbage
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½ (5-ounce/140 g) Mango
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1 cup (40 g) fresh Cilantro
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1½ ounces (40 g) Red Onion
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1 cup (140 g) Sauerkraut
Directions
Back to reality, swap out some of the cabbage for sauerkraut and you get the gut-loving umami heaven that is this slaw. Sauerkraut (fermented cabbage) is unbelievably easy to make. In a pinch, you can buy sauerkraut to add to this salad. Either way, the result is a delicious taco topping, a superflavorful side salad or side dish, or a great bowl topper. You can do a lot with this slaw—but do not be surprised if eating it right out of the bowl is enough.
Steps
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1
Done
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To make the dressing, combine the lime zest and juice, coconut oil, Rooster Sauce, cumin, salt, and pepper in a small bowl. |
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2
Done
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Toss together the shredded green cabbage, mango, cilantro, and onion, if using, in a large bowl. |
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3
Done
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Pour the dressing over the cabbage mixture and toss gently to coat. |
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4
Done
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Add the Kraut and toss gently again, as the sauerkraut will stain both the cabbage and mango purple. |
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5
Done
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Serve immediately, or store in the fridge for up to a day. |
