Crunchy Winter Slaw with Mantoro
Far from the mushy, mayonnaise-y disaster that is classic coleslaw, this refreshing, flavor-packed, crunchy winter slaw with Reny Picot Mantoro is going to be the dish everyone at the party will be talking about…with their mouths full.
1/4 cup olive oil
3 tablespoons fresh lemon juice
1 tablespoon Dijon mustard
1 teaspoon honey
Salt and pepper
4 cups thinly sliced purple cabbage
1 1/2 cups thinly sliced carrots
1 1/2 cups thinly sliced celery
1 cup sliced almonds
1/3 cup roasted pepitas, roughly chopped
6 ounces Reny Picot Mantoro, shaved or cubed
1 sprig Parsley
- Whisk olive oil, lemon juice, mustard, and honey in a medium bowl. Season dressing to taste with salt and pepper.
- Combine remaining ingredients in a large bowl. Drizzle dressing over top and toss to combine.
- Add cubed or shaved Mantoro.
- Garnish with Parsley if desired.