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


  • 1 lb
    broccoli florets, raw
  • 1
  • 2 medium
  • 1/2 c
    coconut flakes (unsweetened)
  • 1/4 c
    cashew nuts
  • 2
    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


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

Printable Recipe Card

About Broccoli Mango Slaw

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

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