Coleslaw with Mango, Carrots and Ginger Dressing

Summary

Ingredients

• 0.5 ½ Jaroma cabbage or the equivalent amount pointed cabbage
• 0.5 ½ mango (s), ripe, firm
• 3 carrot (s)
• 4 spring onion (s)
• 2 tablespoon pomegranate seeds
• some stalks mint
• a few stalks coriander or flat leaf parsley

For the dressing:

• 1 clove garlic
• 1 teaspoon, heaped ginger, freshly grated
• 0.5 ½ chilli pepper (s), amount according to heat and taste
• 2 tablespoon lime juice
• 1 teaspoon agave syrup
• 1 tablespoon soy sauce, possibly more
• 4 tablespoon sesame oil, light
• Possibly sesame oil, dark, a few drops to taste

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Instructions

1. First the dressing is prepared so that it can soak through a bit. Mix very finely chopped garlic with ginger, finely chopped chilli (without seeds and partitions) and the remaining ingredients and season to taste. Note: The soy sauce replaces the salt, add more if necessary.
2. Slice the Jaroma cabbage or cut into fine strips, if pointed cabbage is used, remove the stalk beforehand. Peel the mango, cut from the stone and dice the pulp. Peel the carrots, cut into fine strips or grate. Clean and wash the spring onions and cut into rings. Pluck the herbs from the stem and chop them up a little if necessary.
3. Mix the vegetables, fruit, pomegranate seeds and herbs together. Mix in the dressing or serve separately in small serving bowls.