1. A Tropical
Coleslaw
Coleslaw, sometimes simply
called slaw in some American
dialects, is a salad consisting
primarily of shredded raw
cabbage,[1] which is dressed
with mayonnaise and/or
buttermilk in some variations
and dressed with vinegar and
seasoning (without any dairy or
mayonnaise) in other, lighter
variations. Cream or sour
cream may be used as the
dressing and vinegar may be
added. It may also include
shredded carrots as well as
other fruits and vegetables
such as apples, onions,
radishes, and peppers.
Horseradish, seeds, and various
spices may be included.
Coleslaw is made even more scrumptious and vibrant with the addition of mango, and
given a twist of gourmet with some blue cheese dressing in this healthy and
exceptional recipe inspired by caterer Diana Temple. It is a colorful and refreshing
side dish to barbecues, grills, roast chicken, and other favorite summer dishes. The
bright yellow color of ripe mangoes provides a pretty contrast to the green and purple
shredded cabbage. To give it texture and a rich nutty taste roasted pine nuts are
sprinkled over the salad.
There are many variations of the recipe which include the addition of other
ingredients, such as red cabbage, pepper, onion, grated cheese, pineapple, or apple,
mixed with a salad dressing such as mayonnaise or cream. In the United States
coleslaw often also contains buttermilk or mayonnaise substitutes, and carrot;
although many regional variations exist, and recipes incorporating prepared mustard
or vinegar without the dairy and mayonnaise are also common. Barbecue slaw, also
known as red slaw and commonly found in the Piedmont region of North Carolina, is
made using ketchup and vinegar rather than mayonnaise. A variety of seasonings, such
as celery seed, may be added. The cabbage may come in finely minced pieces,
shredded strips, or small squares.

2. Slaw With Mango And Blue Cheese Dressing
Ingredients
In a large bowl combine:
4 cups thinly shaved green cabbage
2 cups thinly shaved purple cabbage
1/3 cup mango, cut in small shards (peach or nectarine in season could be
substituted)
1/4 cup thin sliced green onion
3 tablespoons roasted pine nuts
For dressing, place in blender:
3/4 cup buttermilk (or 2% milk)
1/4 cup light colored vinegar, such as rice wine vinegar
1/4 cup mayonnaise (she prefers Veganaise)
5 ounces blue cheese (such as Gorgonzola)
2 tablespoons fresh parsley leaves
2 cloves garlic, chopped
1 teaspoon Worcestershire sauce
Preparation Instructions
1.Combine cabbage, mango, onions, and pine nuts in a large bowl.
2. Combine buttermilk, vinegar, mayonnaise, blue cheese, parsley, garlic, and
Worcestershire sauce in a blender, and puree until smooth.
3. Over the salad in the bowl pour some of the dressing. Toss to combine and coat
ingredients. Add more dressing if desired.