Spicy Mint Mango Slaw

 

I am so excited about this recipe. It's inspired by a combination of two Israeli recipes; Malfouf Salad, and Amba Sauce. It's also got some Tahini in it, so it hits all the marks, and it pairs perfectly with Hummus in a Pita! Here's how:

Ingredients:

• 1 head of red cabbage. 
• 6 large carrots. 
• 1 bunch curly parsley. 
• 1 clam of fresh mint. 
• 2 English cucumbers. 
• 3 cans diced mangos. 
• 1 Tbsp. Gochujang. 
• 1/2 cup tahini. 
• 2 heaping Tbsp. mayo. 
• salt to taste. 
• Garnish with Famous Dave's Signature Spicy Pickle Chips. 

Directions:

1. Peel, trim and rinse the cabbage, then cut it into ribbons, or you could run it through a food processor on the grate setting. 
2. Peel trim and rinse the carrots, and grate them too. 
3. Rinse and trim the parsley and mint, and either mince it by hand, or pulse it in a food processor. 
4. Rinse and trim the cucumbers and run them through the grate setting as well, or grate them by hand. 
5. Finally, with an empty food processor, add the mango (drained), Gochujang, tahini, mayo and salt, and blend until smooth. 
6. Stir all of the shredded vegetables with the dressing and serve with Dave's Signature Spicy Pickle Chips. 

Note: Another way to serve this is to stuff a pita with a couple of tablespoons of hummus, a couple of tablespoons of this slaw, and a few pickle chips. It's one of Kyle's favorite sandwiches.