Name: Mango and coleslaw lettuce boats
Prep time: 20 min
Total time: 20 min
Yield: 4 servings
Cuisine: Accompaniment
Ingredients: 1 baby gem lettuce or small cos lettuce, washed and patted dry; 1 packet coleslaw mix; 1 fennel bulb very thinly sliced; 2 mangoes peeled, stoned and sliced; sesame seeds to garnish; fresh coriander to garnish; 250 ml vegetable oil; 60 ml apple cider vinegar; 80 ml soy sauce; 45 ml sesame oil; 15 ml honey; 2 garlic cloves crushed; 2 cm fresh ginger peeled and grated; 30 ml lemon juice; 125 ml tahini

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Ingredients (15)

1	baby gem lettuce — or small cos lettuce, washed and patted dry
1 packet	coleslaw mix
1	fennel bulb — very thinly sliced
2	mangoes — peeled, stoned and sliced
	sesame seeds — to garnish
	fresh coriander — to garnish

For the sesame dressing

250 ml	vegetable oil
60 ml	apple cider vinegar
80 ml	soy sauce
45 ml	sesame oil
15 ml	honey
2	garlic cloves — crushed
2 cm	fresh ginger — peeled and grated
30 ml	lemon juice
125 ml	tahini

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Method:

Start by making the dressing. Place all the ingredients in a jar with a screw-top lid and shake vigorously to combine.

Carefully break the lettuce leaves into individual cups.

Toss the coleslaw with the fennel and half the mango. Drizzle over a couple of spoonfuls of the dressing. Spoon onto the lettuce cups and arrange mango slices on top.

Place the remaining dressing in a bowl.

Garnish with sesame seeds and fresh coriander. Serve immediately with the extra dressing on the side.

Reprinted with permission from South African Mango Growers’ Association (SAMGA).