Sometimes it is nice to venture outside the vegetable box and try new combinations that you normally wouldn’t. I am always open to trying new things, so recently I decided to create a new slaw recipe rather than the same ones I make all the time. I wanted it to contain plenty of veggies, as well as some sort of fruit element. Since mangoes are so delicious lately, I decided on mango. I paired it with sweet carrots and beets, jicama, and some bell pepper for color. It reminded me of a salad I used to make called tropical rainforest salad, so that is what I decided to call it. It is nice and light, tastes tropical, and a little sweet, plus it is packed with plenty of nutrients…so you can not go wrong eating it.
Amy currently works in our deli contributing to the variety of healthful foods we offer. She graduated with a degree in studio art from Bethel University in 2007, but in her senior year of college, found that her passion was with the art of food. She later used her photography and culinary skills to create a vegan dessert and food blog, Fragrant Vanilla Cake. She is also a cookbook author, of the books Just Vegan Cakes, Fragrant Vanilla Cake: Sweet and Savory and Rawlicious Desserts. She specializes in raw, vegan and vegetarian recipes. Local,fresh and organic food has always been her focus in whatever she creates.
Combine all the veggies in a large bowl. In a smaller bowl, whisk together the dressing, then toss with the salad. Allow to sit for at least 10 minutes before serving to let flavors blend.
Rate this Recipe
- Allergen Friendly
- Heart Healthy
- Side Dish