Carrot Mango Caribbean Slaw

This is a light, refreshing slaw that serves as a wonderful accompaniment to the Jerk Pork Ribs. Slaws (along with pickles, chutneys, and salsas) are a great way to utilize the abundant fruit and veg of summer. They also allow for the incorporation of flavor profiles outside of a salad (with dressing) or simply grilled vegetables. In this preparation, I utilized heirloom carrots so there was a variety of colors; purple, yellow, and white as well as the familiar orange. Getting organic carrots, allows you to assess their health potential. Fresh and vibrant colors reflect the presence and concentration of carotenoids; powerful anti-oxidants. Various colors reflect different types of carotenoids. Conventional carrots are allowed to be treated with dyes that may artificially make them appear desirable. Essentially the plant world version of the spray tan; and we all know how that turns out. Enjoy the piquancy of this slaw straight from Margaritaville; and vary it up to suite your own desires!

Finger Limes contain “pearls” that burst with lime flavor when eaten

Ingredients:

1/2 bunch fresh carrots, grated; organic heirloom preferred
1/2 red bell pepper, thinly sliced
1 mango, diced
1/2 bunch cilantro, finely chopped
2 green onion, thinly sliced
1/2 head bok choy (white part only) or 1/2 head Napa cabbage, thinly sliced
1/2 Serrano pepper, thinly sliced (more for greater heat, remove membrane and seeds for less heat)
1 tsp. honey
1/4 cup mayo (preferably house made)
3 Tbs apple cider vinegar (more if more tang desired)
3 Finger limes (if not readily available, use juice of 1 lime and zest of 1/2 lime)
1/4 tsp. ground allspice
1 tsp. salt
1/2 tsp. fresh ground black pepper

Directions:

Combine all ingredients and mix well. Allow to rest at least 15 minutes prior to serving.