Mango poppyseed dressing

Name: Mango poppyseed dressing
Ingredients: 3 spring onions whites (tops finely sliced and reserved for salad); 3 tsp English mustard; ¼ cup apple cider vinegar; The flesh of 1 ripe mango; 2 tsp poppy seeds; 1 ¼ tsp sea salt flakes; ½ cup neutral oil (such as grapeseed); Freshly ground pepper (to taste)

This is a riff on one of my favourite dressings from Salad for Days, the Jazzy apple slaw, with the inclusion of mango flesh for tang and creaminess. Use the ripest, squishiest mangoes for applications like this, because the flesh is SO ready to be scooped straight into your blender to yield to the blades. It’ll keep in the fridge for a couple of weeks, so you could even make a batch for festive gifting, if you were that way inclined.

Ingredients

▢ 3 spring onions whites tops finely sliced and reserved for salad
▢ 3 tsp English mustard
▢ ¼ cup apple cider vinegar
▢ The flesh of 1 ripe mango
▢ 2 tsp poppy seeds
▢ 1 ¼ tsp sea salt flakes
▢ ½ cup neutral oil such as grapeseed
▢ Freshly ground pepper to taste

Instructions

Pop all your ingredients into a food processor or jug that fits your stick blender. Blend to combine and emulsify everything together. Taste and adjust any seasoning or acidity.
Pop in a clean glass jar or container and store in your fridge for 2-3 weeks.
Delicious over a summer slaw with cabbage, carrot and the spring onion tops from the dressing.