Friday, June 29, 2012

Happy 4th! Mango-Jicama slaw! Vegan Potluck!

I LOVE the 4th of July, mostly because in Minnesota this meant summer was in full swing. Fresh berries, garden zucchini, and backyard bar-b-ques were everywhere. Super exciting stuff to a (future) dietitian! In Florida, this holiday isn't celebrated quite the same, but I like to pretend it is. Afterall, it's still America's birthday.


In the season of bar-b-ques, birthdays, and potlucks, here's a recent (vegan) potluck we had at work to celebrate a couple lovely ladies and their birthdays. The meal was impressive, colorful, and delicious. The spread included (clockwise from left): chips, vegan sour cream, guacamole, vegan chocolate cake, fruit, veggie taco crumbles, black bean and corn salsa, mango jicama slaw, and taco veggies. Perfect combination! All attendees...including non-vegans and a 5 year old...loved it.

Few thoughts on healthy dishes to bring to summer or 4th of July potlucks:
* Mango Jicama Slaw (see recipe below)
* Black Bean and Corn Salsa (short on time?...Buy store brought salsa, add onions, can beans/corn, etc)
* Berry Bliss Fruit Salad (blueberries, strawberries, raspberries, banana, pineapple, etc)
* Smoothie Popsicles (freeze smoothie in ice tray, inserting stick when firm, continue freezing)

Mango-Jicama Slaw

2 ripe mangoes, cubed
1 medium jicama, skin removed and sliced, diced, or cut how you prefer
1/2 red onion, diced
1 lime, juiced (a couple tablespoons)
3 tablespoons apple cider vinegar
1 tablespoon sugar or agave nectar
1/4 cup fresh cilantro, chopped

1. Combine all ingredients and let set for at least a half hour for best flavors, but overnight will be even better!

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