Coleslaw with mango, carrots and ginger dressing

Ingredients for 2 servings:

• ½ Jaroma cabbage or equivalent amount of pointed cabbage
• ½ mango(s), ripe, firm
• 3 carrots
• 4 spring onions
• 2 tbsp pomegranate seeds
• a few sprigs of mint
• some stalks of coriander or flat parsley
• 1 garlic clove(s)
• 1 tsp, heaped ginger, freshly grated
• ½ chili pepper(s), amount according to spiciness and taste
• 2 tbsp lime juice
• 1 tsp agave syrup
• 1 tbsp soy sauce, more if desired
• 4 tbsp sesame oil, light
• possibly sesame oil, dark, a few drops to taste

Instructions

Working time approx. 25 minutes; Rest time approx. 20 minutes; Total time approx. 45 minutes

with an Asian touch

First, prepare the dressing so it can marinate a little. To do this, mix very finely chopped garlic with ginger, finely chopped chili (without seeds and partitions), and the remaining ingredients and season to taste. Note: The soy sauce replaces the salt; add more if necessary. Grate the jamon cabbage or cut it into fine strips. If using pointed cabbage, remove the stalk first. Peel the mango, remove the stone, and dice the flesh. Peel the carrots and cut them into fine strips or grate them. Trim, wash, and slice the spring onions into rings. Pick the herbs from the stems and chop them slightly, if desired. Mix together the vegetables, fruit, pomegranate seeds, and herbs. Mix in the dressing or serve separately in portion bowls.