This Oxheart Cabbage Salad with Apple and Mango is a light, refreshing coleslaw that’s creamy, tangy, and perfectly balanced with a touch of sweetness. Oxheart cabbage is the one with the pointy head and my absolute favorite cabbage. Actually it’s the only cabbage I buy on a regular basis. It has succulent leaves making it excellent choice for salads like coleslaw and is everyone’s darling for sauerkraut. More often than not, I add it broth-based soups, let it wilt a little, then serve it up.
Ingredients for this Oxheart Cabbage Salad
A handful of simple, fresh ingredients make this cabbage salad so special:
- Pointed cabbage (Oxheart) – Mild, slightly sweet, and tender. The perfect cabbage for coleslaw.
- Kohlrabi – With its crisp texture and mild flavour, kohlrabi adds the perfect crunch to this creamy coleslaw.
- Apple – A tart Granny Smith balances the mango’s sweetness.
- Mango – Choose a firm, but ripe and juicy mango for a fruity, tropical touch. It’s the ingredient that really makes this creamy coleslaw recipe special, so don’t skip it.
- Spring onions – Mild onion flavour and freshness.
- Creamy dressing – Crème fraîche, Greek yoghurt, olive oil, and lemon juice make a light and tangy dressing.
Oxheart Cabbage makes for a delicious Coleslaw
Not only is it a delicious type of cabbage, it’s also enormous in protein nutrients and vitamins A, C & K. Okay carrots get top honours, but our dear oxheart is close behind – it’s packed with vitamin A! And good news is, it’s also more easier digestible than it’s round headed cousins and apparently it has a type of fiber that’s not digested and helps eliminate waste, keeping you errrr…regular. Plus it’s loaded up with healthy bacteria that keeps your digestive tract and colon grateful. All in all, oxheart pointed cabbage isn’t just tasty, it’s a true feel-good food that your body (and taste buds) will thank you for.
How to Make This Pointed Cabbage Coleslaw with Apple & Mango
Homemade coleslaw couldn’t be simpler to make! With just a handful of ingredients and a little chopping, you’ll have a crisp, creamy salad that works perfectly as a side and holds up beautifully as leftovers.
- Get everything ready – Thinly slice the cabbage (a mandoline makes this extra easy, but a sharp knife works just fine too), kohlrabi, and spring onions. Peel the apple and mango, then cut them into slices or little matchsticks, whatever feels easiest.
- Mix the dressing – Whisk crème fraîche, Greek yoghurt, olive oil, and lemon juice together in a small bowl. Don’t forget a pinch of salt to bring it all to life!
- Toss it all together – Combine the fruit, vegetables, and creamy dressing.
- Let it rest – Chill for about 20 minutes before serving so the flavours meld beautifully. The cabbage softens a little and it gets even tastier.
Light and refreshing, you’ll fall in love with this fresh-tasting take on an American classic.
Loking for more fresh-tasting coleslaw recipes? Try one of these favourites:
- Asian-Style Coleslaw
- Lebanese Cabbage Salad (Malfouf Salad)
- Red Cabbage Mango Slaw
- Classic German Coleslaw
Oxheart Cabbage Coleslaw with Apple and Mango
Oxheart cabbage coleslaw with apple and mango, together with green onions, and a dollop of zingy crème fraîche, lemon and Greek yogurt is light and refreshing.
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Ingredients
For the salad:
- 1 small oxheart cabbage, outer leaves removed and sliced thinly using a mandoline, core discarded (200 g sliced)
- 1 small kohlrabi, trimmed, peeled and cut into thin strips
- 1 Granny Smith apple, peeled, cored, quartered and thinly sliced
- 1 ripe but firm mango, sliced thinly and diced
- 4 green onions, sliced thinly (including green part)
For the dressing:
- 4 tablespoons crème fraîche
- 2 tablespoons Greek yogurt
- 2 tablespoons fresh squeezed lemon juice
- 1 tablespoon extra-virgin olive oil
- sea salt, to taste
Method
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Place the cabbage, kohlrabi, apple, mango and green onion in large salad bowl; set aside.
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In a small bowl, add the crème fraîche, yogurt, lemon juice, olive oil and salt. Whisk together until completely combined.
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Pour the dressing over the salad and toss until fully coated.
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Can be served immediately, otherwise refrigerate for 15-20 minutes to allow the flavors to fully develop. Enjoy!
Notes
- This Coleslaw with Apple and Mango recipe makes for great leftovers, as it can be kept in the refrigerator for 2-3 days in a sealed container – and tastes just as great!
For a relaxing atmosphere in the kitchen I recommend my personal Elle Republic: Chilled Out Kitchen Tunes Playlist on Spotify.
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