Strawberry Peach White Balsamic with Mango Coleslaw

Here's a light and refreshing recipe for Strawberry Peach White Balsamic with Mango Coleslaw, combining the sweetness of fruits with the crunch of coleslaw. It’s perfect as a side dish or topping for grilled meats.

Ingredients:

For the Dressing:

• 2 tbsp white balsamic vinegar (preferably strawberry peach flavored)
• 1 tbsp honey
• 1 tbsp Dijon mustard
• 2 tbsp olive oil
• Salt and pepper to taste
• 1 tsp poppy seeds (optional)

For the Coleslaw:

• 2 cups green cabbage, thinly shredded
• 1 cup red cabbage, thinly shredded
• 1 ripe mango, peeled and julienned or thinly sliced
• 1/2 cup carrots, shredded
• 1/2 cup fresh cilantro, chopped
• 1/4 cup red onion, thinly sliced
• 1/2 cup fresh strawberries, sliced
• 1/2 cup peaches, thinly sliced or diced (fresh or canned)

Instructions:

1. Prepare the Dressing:

• In a small bowl, whisk together the white balsamic vinegar, honey, and Dijon mustard until smooth.
• Slowly drizzle in the olive oil, whisking continuously to emulsify.
• Season with salt, pepper, and add poppy seeds if using.
• Taste and adjust the seasoning or sweetness if needed.

2. Prepare the Coleslaw:

• In a large mixing bowl, combine the green and red cabbage, mango, carrots, cilantro, and red onion.
• Gently fold in the strawberries and peaches, being careful not to crush them.

3. Combine and Serve:

• Pour the dressing over the coleslaw and toss until everything is well coated.
• Let it sit for 10-15 minutes in the fridge for the flavors to meld together.
• Serve cold as a side dish or on top of grilled chicken, fish, or in tacos.

This Strawberry Peach White Balsamic Mango Coleslaw is a fresh and fruity twist on traditional coleslaw, perfect for summer meals!