This colourful salad is a great alternative to standard coleslaw. In addition to the kale and mango it includes daikon, a long thin Asian radish.

Yield: Serves 4.



  • 1/4 cup grapeseed oil or canola oil
  • 1/4 cup liquid honey
  • 1/4 cup finely chopped shallots
  • 3 tbsp apple cider vinegar
  • 1 1/2 tsp poppy seeds
  • 4 cups thinly sliced kale
  • 1 cup diced peeled mango
  • 1 cup shredded carrots
  • 1 cup shredded peeled daikon
  • 2 tbsp chopped fresh cilantro
  • 1 Thai red or green chile pepper, halved, seeded and finely chopped


  1. To prepare dressing, whisk together oil, honey, shallots, vinegar and poppy seeds until blended.
  2. Combine kale, mango, carrots, daikon, cilantro and chile pepper in a bowl. Add dressing and toss to coat. Cover and refrigerate for at least 4 hours or up to 8 hours. Toss before serving.
Nutritional analysis per serving:

280 calories, 14.8 g fat, 3.6 g protein, 37.9 g carbohydrate, 4 g fibre, 57 mg sodium


Daikon is a long, thin Asian radish. Its flesh is white and has a sweet, mild flavour. Look for it in Asian grocery stores or the produce section of large grocery stores.


Hot peppers cause severe skin and eye irritation. Wear disposable gloves when handling hot peppers and avoid touching any exposed skin.