Schnelle Küche für zwischendurch – mit unserem Coleslaw macht man nichts falsch! Egal ob zum Grillen, als Beilagensalat oder als kleiner Snack für zwischendurch.
Zubereitung
Dressing: Mango schälen und das Fruchtfleisch mit 1 TL Kokos-Würzöl Chili-Knoblauch pürieren. Vegane Mayonnaise mit der Mangomasse verrühren.
Salat: Frischen Weißkohl und Karotten in feine Streifen schneiden. Etwas salzen. Saft einer 1/2 Orange, gehackte Petersilie, und dünn geschnittene Frühlingszwiebeln unterheben. Den Salat damit verrühren. Kleiner Tipp: ein paar Cashkerne mit dem Würzöl anrösten und als Topping auf den Salat geben.
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