Green Cabbage Salad
I’ve never really gotten the appeal of cole slaw. But recently I’ve had what I would call a cabbage revelation. After a lifetime of tasting and discarding terrible, mayo-heavy slaws, I’ve come to realize that recipes like this mayo-free Green Cabbage Salad with fresh mangoes, green raisins, goat cheese and honey vinaigrette are not just worth making, they’ll make you re-consider your whole opinion of cabbage altogether.
My balding hunk of a hubby made a special request for a cabbage salad last weekend. Given that he happily ate about 5 servings in one sitting while repeatedly commenting on how cabbage was one of his favorite foods, I think I delivered.
I am not a huge mayo fan, so instead I made a sweeter dressing using grapeseed oil, honey, and apple cider vinegar. Sticking with the sweet theme and boosting the kid appeal, I also added mango and raisins. But then to complement the sweetness, I added some toasted almonds.
I cannot express the profound joy I feel over the fact that this winter is behind all of us and that the thermometer actually is registering above 70 today! Time for spring! Time to bust out some tasty salads and white wine and sit on the porch to get a healthy dose of Vitamin D. Finally.
- 1 small head of cabbage, chopped
- 1 mango, peeled and chopped
- ¼ cup green grape raisins
- ¼ cup sliced almonds
- 1 tsp olive oil
- ¼ cup grapeseed oil
- 2 tsp apple cider vinegar
- 2 tsp honey
- Sea Salt and Fresh Ground Pepper to taste
- Chop the cabbage and the mangoes and place in a salad bowl. Add raisins.
- Meanwhile, add almonds and olive oil to pan and toast almonds on medium high heat in small frying pan until slightly browned and fragrant, about 3 minutes.
- Pour almonds directly from pan to the salad bowl.
- Combine vinaigrette ingredients and whisk until well mixed. Toss with the cabbage salad and let sit for 45 minutes.