Cabbage Slaw with Mango Sauce

This is my version of Ann Gentry’s most wonderful recipe, Spring Rollsphoto (1) with raw mango sauce.  The Real Food Daily Cookbook: Really Fresh, Really Good, Really Vegetarian is filled with lots of rich, satisfying, and flavorful vegan fare.  This recipe, however, takes the cake as my favorite.  The reason I turned the recipe into a salad (and a lot more salad, at that, as I believe in 1 dish meals as a busy mom!) is because, as I just said, I’m busy.  I’m not going to julienne a bunch of carrots and radish, and immaculately wrap this stuff up, if I can present it, almost as prettily, and even more healthfully, on a plate. 

I added more herbs, more vegetables, and used reduced sodium tamari instead of shoyu because I have not been able to find a reduced sodium shoyu.  I doubled the dressing portion (because I more than doubled the salad portion, and it is DELISH) and instead of squeezing the oranges for juice, I just peeled and added the orange to my blender with a tad of water to make up for the extra pulp I was adding.  Much healthier to eat the whole orange, right?

Makes 4 very large salad-meals

Ingredients:

Salad:

1 small head savoy cabbage (thinly sliced)

1/2 medium size head red cabbage (thinly sliced)

1 romaine heart, torn or chopped into salad-size pieces (I cut it like the cabbage)

1 english cucumber, sliced

1 bunch chopped green onions

1 bunch (about 6) carrots, shredded

1 daikon radish, shredded

2 red bell peppers, thinly sliced

1/4 bunch of cilantro, chopped

few sprigs mint, chopped

few sprigs basil, chopped

1 cup chopped peanuts for garnish

 

Mango Sauce:

12 pitted dates, optional: soaked 2 hours

2 chopped mangos

1/2 cup onion chopped

1/2 cup freshly squeezed lemon juice

1/2 cup freshly squeezed orange juice

1 1/2 Tbs reduced sodium tamari

2 cloves garlic

1 tsp minced fresh ginger

1/4 tsp minced jalapeno chile

If you have a high powered blender and fresh dates, you do not need to soak them. Otherwise, soak the dates to make blending easier. Add all ingredients to blender and blend until smooth.  Strain through fine mesh strainer into serving bowl.