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Tropical summer slaw

Sweet, spicy, crunchy and flavoursome. Whilst it’s mango season here in Australia, if they aren’t available where you are in the world then go for another seasonal fruit – apples or oranges in the cooler months make a wonderful alternative.


Serves 4-6 as part of a shared meal

Gluten free : Dairy Free : Vegan

1/4 savoy cabbage (4 cups), thinly sliced

3 carrots (210g),  peeled and sliced into match sticks

2 asian shallots, white part finely chopped

3 tablespoons chopped fresh parsley

3 tablespoons chopped fresh mint

1/4 cup (60g) almonds, roughly chopped

1/4 cup (45g) sunflower seeds

2 mangoes, skin removed, sliced into thin pieces


3 tablespoons (60ml) extra virgin olive oil

1/2 tablespoon (20ml) honey

2 tablespoons (40ml) apple cider vinegar

1/2 small garlic clove, crushed

1/2 teaspoon tabasco, or to taste

Whisk all ingredients together for the dressing in a small bowl. Toss all ingredients, except for mango, for the slaw together in a large bowl, add dressing and toss again. Layer half into a serving plate, top with mango and repeat. Enjoy with your choice of protein.

Jacqueline Alwill

Jacqueline is an Accredited Nutritional Medicine Practitioner specialising in family and early childhood nutrition and gut health. She writes for several media publications, hosts a regular nutrition segment on Channel 7 and in 2016 published her first book, "Seasons to Share" (Murdoch Books). Jacqueline is passionate about working with corporations and brands to support and educate their community and audience and is currently a media spokesperson and ambassador for Remedy Drinks, Eimele Australia, Woolworths, Kitchenaid and Nutrition Director at Bondi Bubs Wholefoods. She is mum to Jet and outside her working hours you'll find her with her family in the surf, on the beach, or out and about in nature.

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