A simple winter salad of mango, white cabbage and dill

While winter has started and the shortest days of the year are upon us and with the festive season in full swing, maybe it is time for a little winter salad coleslaw style.

COLESLAW – traditionally Dutch, this white cabbage salad has either a vinaigrette or mayonnaise dressing.  Often it has some carrots in it too, here I added mango for that festive feel. Cabbages are bang in season now, so enjoy!

MANGO – definitely not local to Belgium but in season now. Mine came from Columbia and were super sweet and ripe. I love the tropical fruit season and will be making pineapple chutney during the Christmas break. ( stay tuned for the recipe)

For the dressing you can keep it real simple with your favourite olive oil – mine is Kalios 02 (not paid to post) – and some cider vinegar. Or add a little yogurt for freshness, lemon juice for sharpness or chili flakes for heat. The dill gives that delicate anise flavour I love, without overpowering.

My mango and dill coleslaw

Yield 4 portions

Ingredients

  • 1/2 white cabbage, shredded finely ( cut in julienne)
  • 2 ripe mango, cut in matchsticks or julienne 
  • 1/2 bustle of fresh dill
  • 3  tablespoons olive oil
  • 1 table spoon vinegar
  • salt and pepper

Instructions

  1. Toss the shredded cabbage and cut mango in a bowl, add the dill leaves.
  2. In a jar add olive oil and vinegar, season with salt and pepper and shake.
  3. Pour the dressing over the salad and mix well. Let sit for a bit and serve.

Notes

on www.leeksandhighheels.com by Sandra Slawinski


Not paid to post, used my own stuff: plate from HEMA, napkin and candles from Dille & Kamille 

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