Broccoli Mango Slaw

Broccoli Mango Slaw Recipe

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Marion Wilting


This is our favourite broccoli slaw. A whole meal in one bowl.
Cook time includes standing time after adding the meat to the slaw.


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15 Min
45 Min


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1 lb
broccoli florets, raw
2 medium
1/2 c
coconut flakes (unsweetened)
1/4 c
cashew nuts
chicken breast halves, skinless and boneless
1 tsp
1 tsp
dijon mustard
1 Tbsp
balsamic vinegar
4 Tbsp
olive oil, extra virgin
1 tsp
virgin coconut oil
salt and pepper, to taste

How to Make Broccoli Mango Slaw


  • 1Put broccoli florets, dijon mustard, honey, 1/2 teaspoon salt, 1 tablespoon balsamic vinegar and 4 tablespoons olive oil into a food processor.
  • 2Carefully pulse until broccoli is finely shredded
    (alternatively very finely chop broccoli, season with salt, and make dressing from mustard, honey, vinegar and olive oil)
  • 3Add diced mango, tomatoes.
  • 4Cut chicken breast halves into thin slices, about 1 inch long and 1/8 inch thin. Fry in coconut oil until nice and brown, season with salt and pepper to taste, set aside.
  • 5Add coconut chips or flakes and cashews to the slaw.
  • 6Mix cooled, but still luke warm meat into the salad, let stand at room temperature for half an hour and serve.

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About Broccoli Mango Slaw

Course/Dish: Other Salads
Main Ingredient: Vegetable
Regional Style: German
Dietary Needs: Gluten-Free, Dairy Free

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