Mango and Kale Slaw with Creamy Peanut Dressing
If you're looking for a refreshing and vibrant salad that packs a punch, this Mango and Kale Slaw is your answer. It's a delightful combination of crispy kale, sweet mango, and a rich peanut dressing that will have your taste buds dancing. This slaw is a perfect balance of textures and flavors, making it an ideal side dish or light meal. The earthy kale, tropical mango, and creamy nutty dressing come together in a harmony that's both satisfying and nutritious. Enjoy it fresh or chilled for a burst of flavor in every bite.
Ingredients
- 4 cups chopped kale (about 1 bunch)
- 1 pinch salt
- 1 ripe mango, diced
- 1 red bell pepper, thinly sliced
- 1/2 red onion, thinly sliced
- 1/4 cup chopped fresh cilantro
- 1/4 cup creamy peanut butter
- 2 tablespoons soy sauce
- 1 tablespoon honey or maple syrup
- 2 tablespoons rice vinegar
- 1 teaspoon sesame oil
- 2-3 tablespoons water (as needed)
- 1/4 cup chopped roasted peanuts (for garnish)
Instructions
- Prepare the Kale: In a large bowl, massage the chopped kale with a pinch of salt for 2-3 minutes until it softens. This helps to break down the fibers and makes it more tender.
- Mix the Vegetables: Add the diced mango, sliced red bell pepper, red onion, and chopped cilantro to the bowl with the kale.
- Make the Dressing: In a separate small bowl, whisk together the peanut butter, soy sauce, honey or maple syrup, rice vinegar, and sesame oil until smooth. Add water a little at a time to reach desired consistency.
- Combine: Pour the peanut dressing over the salad and toss gently to combine, ensuring all ingredients are coated.
- Serve: Garnish with chopped roasted peanuts before serving. Enjoy immediately or let it chill in the refrigerator for about 30 minutes to allow the flavors to meld.
Cook’s tips
- Massage the kale thoroughly with salt to soften it and reduce bitterness – this step is key for a tender slaw.
- Use a ripe but firm mango for the best sweetness and texture; it should yield slightly to pressure.
- Adjust the dressing consistency with water a tablespoon at a time until it's a pourable, creamy texture.
- Let the slaw sit for 30 minutes in the fridge before serving to allow the flavors to meld and the kale to marinate.
- For extra crunch, add the roasted peanuts just before serving so they stay crisp.
Substitutions
- Use baby spinach or shredded cabbage instead of kale for a milder base.
- Substitute almond butter or sunflower seed butter for peanut butter to make it nut-free.
- Replace soy sauce with tamari or coconut aminos for a gluten-free option.
- Swap honey with maple syrup or agave nectar for a vegan version.
- Use apple cider vinegar or white wine vinegar if rice vinegar is unavailable.
Storage & reheating
Store the slaw in an airtight container in the refrigerator for up to 2 days. The kale will soften further, but the flavors will intensify. Add the peanuts just before serving to keep them crunchy.
Frequently asked questions
Can I make this slaw ahead of time?
Yes, you can prepare it up to 24 hours in advance. Keep the dressing separate and toss just before serving for the best texture, or mix it all and let it marinate – the kale will become more tender.
Is this slaw vegan?
It can be easily made vegan by using maple syrup instead of honey and ensuring your peanut butter is dairy-free. All other ingredients are plant-based.
What can I serve this slaw with?
It pairs wonderfully with grilled chicken, tofu, or fish. It also works as a topping for tacos or as a side for burgers and sandwiches.
Can I use frozen mango?
Thawed frozen mango can work, but fresh mango is preferred for its firm texture and bright flavor. If using frozen, drain excess liquid before adding.
