Step 2: Tangy mango slaw inspired by BCRG’s Zombi-Natrix’s recipe. Her original recipe is as follows: 4 cups shredded cabbage (she used red), 1/2 cup finely chopped red onion (she used 1 sweet onion), 1 mango, cubed (could have used two), 1/2 cup walnuts (optional, not safe for her little girl), 1/4 cup sugar (you could use any sugar sub), 3/4 cup white rice vinegar (she used Bragg’s ACV) Instructions: Dissolve the sugar in the vinegar and toss with the rest of the ingredients. Chill.
Here’s what I did: I used an entire bag of pre-made, slaw mix (lazy), added 1/4 cup pepitas aka de-shelled pumpkin seeds (toast them, next time I’ll be less lazy and do that), 2 T dried cranberries, 1 mango, cubed, 1 tsp orange zest, juice of 1/2 an orange (and some of the pulp), 1-2 T apple cider vinegar (I use Bragg’s, just like her. If you like it tangy, use more), 1/4 tsp chili powder (or a slight amount of siracha will add a nice kick), 1/4 tsp ginger, 2 T sesame seeds, 2 T sesame oil, 2 T vegannaise (just to condense it more, can omit and use 1 T more oil), 2 T cilantro, pepper to taste. To me it was sweet enough without sugar, but if I were to add sweetener, I’d probably able a few drops of liquid stevia.