BROCCOLI MANGO SLAW

Broccoli Mango Slaw image

Provided by Marion Wilting

Time 1h

Number Of Ingredients 12

1 lb broccoli florets, raw
1 mango
2 medium tomatoes
1/2 c coconut flakes (unsweetened)
1/4 c cashew nuts
2 chicken breast halves, skinless and boneless
1 tsp honey
1 tsp dijon mustard
1 Tbsp balsamic vinegar
4 Tbsp olive oil, extra virgin
1 tsp virgin coconut oil
salt and pepper, to taste

Steps:

1. Put broccoli florets, dijon mustard, honey, 1/2 teaspoon salt, 1 tablespoon balsamic vinegar and 4 tablespoons olive oil into a food processor.
2. Carefully pulse until broccoli is finely shredded (alternatively very finely chop broccoli, season with salt, and make dressing from mustard, honey, vinegar and olive oil)
3. Add diced mango, tomatoes.
4. Cut chicken breast halves into thin slices, about 1 inch long and 1/8 inch thin. Fry in coconut oil until nice and brown, season with salt and pepper to taste, set aside.
5. Add coconut chips or flakes and cashews to the slaw.
6. Mix cooled, but still luke warm meat into the salad, let stand at room temperature for half an hour and serve.