June 28, 2013
Despite an urge to resist, I’m going to be upfront with you. (Do you know what’s coming?)
This slaw—this delicious, crowd-pleasing, tangy, creamy slaw—is milk dairy free. It’s made with mayo, but that’s not all. The key to this 4-ingredient dressing is tofu cream cheese.
STOP: Do not walk away! If I’ve scared you with the mention of tofu cream cheese, know that you can make this recipe with regular cream cheese with the same results. See, I promised that this wouldn’t become a dairy-free blog! You also know, though, that we’re experimenting with milk dairy-free eating (eggs are in for us). And this recipe offers the best of both worlds.
I owe those of you who are interested a dairy-free diary entry (coming soon). For the rest of you, suffice to say that the hungry boy is feeling better. Here’s the thing, though, how can you tell what’s attributing to a 6 1/2 year old feeling better? There are probably 6 1/2 year olds who will speak to their parents about how they feel in more than two words, but mine is not one. This is what I get when I ask about the hungry boy’s energy, tummy and, yea, bowel movements:
This could mean that the dairy-free diet is helping or that summer vacation agrees with him. Who knows. (Not me.) So, though I’m still not sure how serious we’re taking this dairy-free thing, we are going to do it for another month—so that I can rule out the beginning of summer being a cure-all—and then we’ll go back on dairy to gauge meaningful differences. Stay tuned and expect more recipes that can work either way.
And, by the way: I served this milk dairy-free slaw at a party last week and it was a hit. Also, the tang of the lime juice and sweetness of the mango make this a killer accompaniment to southern or grilled BBQ food. Ribs, pulled pork, hot dogs: this is the side for any of that and more.
Cabbage and Mango Slaw with Lime Dressing
(Can be shared with kids 10+ mos)*
For the slaw
1/2 a large red cabbage, cored and shredded (you can substitute 1/4 red cabbage combined with 1/4 napa cabbage)
1 large mango, peeled and julienned
1/2 cup chopped fresh cilantro
3 scallions, washed, trimmed and chopped
For the dressing
(makes 3/4 cup dressing)
1/4 cup tofu or regular cream cheese
2 tablespoons mayonaise
Juice of 2 fresh limes (about a scant 1/2 cup of juice)
Salt, to taste
1. Make the slaw: combine cabbage, mango, cilantro and scallions in a medium bowl. Toss to mix well using tongs or clean hands. Set aside.
2. Make the dressing: Use a fork to mash together cream cheese and mayo. Add juice and using the same fork or a whisk, mix until smooth. Season with salt to taste; don’t be afraid of the salt, this is what makes the dressing so good!
3. Pour some dressing over the cabbage mixture; I use about 1/2 cup of the dressing and have some leftover. Be careful not to overdress the cabbage or it will get watery. Taste and season with salt as necessary. Serve immediately or store in the fridge until it’s time to serve.
*Note: While there is nothing in this that is unsafe for younger eaters, I recommend this starting at 10+ months due to the crunchy texture. No matter how old your eaters, be sure to chop or puree this slaw into an age appropriate consistency for little kids.