Welcome to Direct Your Dining! This cooking series will introduce you to energy efficient recipes full of tips to keep your meals delicious without using every appliance in the kitchen. Preparing recipes with energy efficiency in mind at least once a week will make cooking a little easier, and may even help reduce your monthly electricity bill. Check in every week for a new recipe full of flavor and creativity that will surely impress your friends and family.
Welcome to National Barbecue Month! Since the weather is getting warmer outside, this week’s recipe is a refreshing mango and avocado slaw tossed with a quick, homemade creamy honey lime dressing.
This recipe is super-easy to make, takes only a couple of minutes to put together, and makes a lot of food. Which means it’s perfect for feeding a lot of people at your May barbecue! With no cooking required and the only energy being used is what it takes to keep the slaw cool in the refrigerator, this is definitely one of my lowest energy use recipes to date!
You can make it even easier on yourself by purchasing bags of already shredded cabbage and julienned carrots at the grocery store. The price isn’t much more than buying whole produce items and the effort is much less than shredding them yourself. The recipe features measurements in cups for anyone who buys whole cabbages or carrots and shred them at home, but for those of you who purchase bags, it takes approximately 1 ½ bags of already shredded mixed cabbage (8 oz. each) and ¾ of a small bag of julienned carrots.
The mango and avocado are so fabulous with the fresh chopped cilantro, as the combination delivers sweetness, creaminess, and a crucial fresh herb flavor.
The star of the entire recipe is the amazing creamy honey lime dressing I created. The original version dressing didn’t contain the tiny bit of ground ginger, but trust me, that little 1/8 teaspoon pulls everything together to make the flavors of the dish sing!
Mango Avocado Slaw with Creamy Honey Lime Dressing
- 6 c. Shredded green and red cabbage
- 3 c. Julienned carrots
- 3 c. Fresh mango chunks
- ½ c. Cilantro, chopped
- 2 c. Avocado chunks
- ½ c. Sour cream
- ¼ c. Mayonnaise
- 3 tbsp. Apple Cider Vinegar
- 2 tbsp. Fresh lime juice
- 2 tbsp. Local honey
- ¼ tsp. Ground black peppercorns
- ¼ tsp. Cumin
- ¼ tsp. Coriander
- ¼ tsp. Garlic powder
- ¼ tsp. Sea salt
- 1/8 tsp. Ground ginger
1) Prepare your cabbage and carrots (either by chopping or opening bags) and measure out what you need.
2) Peel the fresh mangoes, remove the fruit from the middle seed, and cut into chunks. These chunks do not have to be perfect.
3) Remove avocado from the shell and remove the pit. Cut into chunks.
4) Chop the cilantro, and be sure to prepare extra to garish the finished dish.
5) Add the sour cream and mayonnaise to a bowl. Whisk until smooth. Add in the seasonings, vinegar, lime juice, and honey. Whisk until combined.
6) Add the cabbages, carrots, mangos, and cilantro to a big mixing bowl. Pour in the dressing and toss to coat.
7) Add the avocado and lightly mix to prevent it from getting squished.
8) Place into the refrigerator to chill until ready to serve.
I love to pair this slaw with a prime rib eye steak grilled to a delicious medium rare and seasoned with the same flavors in the dressing. But I’m sure it will be a perfect companion side dish for whatever proteins you feature at your backyard barbecue, including sausage, chicken, shrimp, and even burgers.
If you dine outside and know the dish will sit out in the heat for a few hours, skip the mayonnaise and sour cream by substituting olive oil or avocado oil. Approximately ¾ cup of oil will be just the right amount for a vinaigrette type dressing.
Next week, we’ll share another energy-saving side dish to complement your National Barbecue Month festivities.
Check back in every week for more Direct Your Dining recipes to help reduce your energy use in the kitchen while getting creative with delicious dishes!
Recipe and Images by Stacie Morgan