I’m leery of picnic salads laden with mayo. They look innocent enough, but I always worry about how long said salad has been sitting out in the hot, summer sun.
These days I’m all about salads that skip the mayo and the more veggies, the better. So if you need a picnic salad for your Memorial Day party or next backyard barbecue, try this Rainbow Slaw. This recipe gets its crunch and color from shredded radishes, carrots and red cabbage; its sweetness from mangoes, and tanginess from a lime dressing that ties it all together.
And the name? I found that my daughter is a whole lot more likely to eat her veggies if I give them a silly name. I can’t tell you how many Unicorn Peas or Magical Fairy Princess green beans we go through in our house. Rainbow Slaw fit the bill.
I brought this along for my niece’s Trolls birthday party to stick with the rainbow theme. The Trolls party pics are too cute not to share, so recipe first, then Trolls party ideas and pictures below.
- 1 whole red cabbage, washed and shredded
- 3 carrots, peeled and shredded
- 12 medium radishes, peeled and shredded
- 4 mangos (2 firm, 2 ripe)
- 2 avocado
- 1 teaspoon salt
- 1/3 cup lime juice (not the sweetened variety!)
- 1/4 cup olive oil
Note: I can’t recommend a food processor enough on this one. It’ll make quick work of shredding veggies, unless you decide to buy the pre-shredded cabbage and carrots.
Cut your red cabbage into quarters and remove the thick, white center from each piece. Cut into pieces that will fit into your food processor and shred. Peel and cut the carrot into manageable pieces. Rinse and trim the ends from the radishes. Add both the carrot and radishes to the food processor and shred. Toss all veggies into a big salad bowl.
Peel the mangos. Cut large sections of mango away from the pit. Save a few slices for garnish, then add the rest to the food processor. Shred. The firm mangos will still add a bit of crunch, while the soft, ripe mangos will fade into sweet, juicy pulp that will add a backbone to the salad’s dressing. Add shredded mango, pulp and juice into the bowl with the shredded veggies. (Have extra mangos that aren’t going in the salad? Try this recipe for Mega MAC baby food. And don’t forget to save the mango pits for the baby!)
Halve the avocados. Remove the pits and cut vertical and then horizontal lines into the avocado. Then push on the skin to release the chunks. Dump them into a small bowl. Learn to cut an avocado like a boss in this video.
Add your olive oil and salt to the avocado in the small bowl. Use a whisk to gently mash the avocado, salt and oil into a thick, creamy dressing. Season to taste with salt, and add more oil or lime juice as necessary. Pour on top of the veggies in the large bowl and toss to combine. If you like, garnish with a few mango slices. Enjoy!
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Planning your own Trolls party?
My sister did an awesome job carrying the rainbow theme throughout the party, from a DIY Troll headband station to rainbow veggie trays, multi-colored juice cartons, party favors and even a rainbow dessert.
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