I just started back up at work after three months off and I try to pack my lunch as often as possible. Usually on Sunday nights, I make a big batch of roasted veggies and a protein or two and throw them on top of some lettuce each morning and call it a day. It’s simple and filling and since I’m a creature of habit, it almost always does the trick.
BUT sometimes, salads are… BORING. And dark leafy greens is really not what I’m after. Ya know?
But I know when I eat a big sandwich or the big giant bowl of Gluten Free Pad Thai from P.F. Changs when the office orders from there, I’m usually ready for a nap about 30 minutes after lunch.
So to resist the salad boredom AND the post sandwich slump, I’ve been working on a few new recipes that are easy to whip up and a little bit different.
Enter this Mango Avocado Crunchy Slaw Salad.
Using cabbage in place of lettuce gives this dish a delish texture and paired with the sweetness of the mango, the creaminess of the avocado and the citrus from the dressing, it’s a refreshing and filling lunch!
I’ve also topped this with some grilled white fish, broiled wild salmon or as a side dish for dinner with steak and it’s SO good. It would also be great in tacos (or in a taco bowl), in a burger bowl or even in a sandwich!
It’s 100% Vegan, Gluten/Dairy Free, Paleo and free of refined sugars and takes less than 5 minutes to make.
It’s also a great dish to make for a party (I’m thinking of whipping up a big batch for a Labor Day BBQ!)
Mango Avocado Crunchy Slaw Salad (Paleo & Vegan)
- 1 Bag Shredded Purple Cabbage
- 1 Bag shredded green cabbage (Or a mixed bag with the carrots in it too!)
- 1 Avocado sliced into chunks
- 1 mango sliced into chunks
- 1/4 cup olive oil
- Juice of 3 lemons
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 tsp garlic
- 1 tbsp raw honey
- 3 tbsp apple cider vinegar
Combine all salad ingredients in large bowl, in a small bowl whisk dressing ingredients together, pour over cabbage slaw and toss to combine. Top with protein choice if desired!