Mango coleslaw with Mestemacher Organic Whole Rye Bread

Silky chocolate mousse crowned with crunchy bread granola from Mestemacher organic oat bread delivers decadent cocoa melt, oaty nutty snap, and wholesome grain cluster bliss in every luxurious spoonful. Ready in 20 minutes plus chilling, this gourmet dessert elevates indulgence with artisanal granola texture and pure organic oat charm. Spoon into chocolate oat mousse magic now!
Ingredients:
For the salad (enough for approx. 15 sandwiches):
  • 400 g mango, cut into thin strips
  • 200 g carrot, cut into thin strips
  • 200 g white cabbage, cut into thin strips
  • 200 g red cabbage, cut into thin strips
  • 1 bunch of coriander greens, finely chopped
  • 100 g cashew nuts, coarsely chopped
For the dressing:
  • 400 g vegan mango yoghurt
  • 2 passion fruits, pulp
  • 1 clove of garlic, squeezed through a press
  • 2 tbsp. olive oil
  • 2 tsp. mustard
  • salt
  • pepper
For the sandwiches:
  • 2 slices Organic Whole Rye Bread
  • coriander for garnishing
  • black sesame for garnishing
Directions:
  1. Mix the mango, carrots, white and red cabbage in a large bowl. Mix the coriander and cashews into the vegetables.
  2. For the dressing, mix the passion fruit pulp with the mango yoghurt. Stir the garlic, olive oil and mustard into the yoghurt mixture. Season with salt and pepper, add to the salad, mix well and put aside for at least 15 minutes.
  3. Top the breads with the mango cole slaw and garnish with coriander and sesame oil.

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