Mango Slaw
Mango slaw combines crisp and fresh vegetables with sweet mango in a tangy dressing that will tempt your tastebuds. Eat it as a main salad, add tofu or tempeh, or add mango slaw to the top of your favorite sandwich.
Servings: 8 servings
Calories: 56kcal
Ingredients
Coleslaw
- 3 cups Green Cabbage or Napa Cabbage Shredded
- 3 cups Red Cabbage Shredded
- 1 cup Shredded Carrots
- 1 bunch Scallions Green Onions, diced
- 1 large Red Mango diced
- ¼ cup parsley or cilantro
Mango Coleslaw Dressing
- 3 Tablespoons Champagne Vinegar substitute white vinegar
- 3 Tablespoons Water
- 2 Tablespoons Maple Syrup
- 1 Tablespoon Lime Juice
- Salt and pepper to taste
- 3 Tablespoons chopped Parsley to garnish optional
Instructions
- Combine all mango slaw ingredients in a large bowl.
- Whisk the slaw dressing in a separate bowl and pour over the slaw ingredients.
- Toss well. Cover and place in her refrigerator for at least an hour before serving.
- Toss well again before serving.
- Taste and add additional salt and pepper taste
- Garnish with parsley
Video
Notes
- When selecting a mango, squeeze the fruit gently to judge ripeness. A ripe mango will give slightly, indicating soft flesh inside similar to a peach.
- I suggest using fresh lime juice for the best flavor.
- Add lime zest for a more vibrant lime presence.
- Dress the slaw ahead of time to marinate the vegetables and soften the cabbage.
- Use the greens and the white parts of the green onions for color as well as taste.
- If you can't find champagne vinegar, substitute it with rice wine vinegar.
Nutrition
Calories: 56kcal | Carbohydrates: 13g | Protein: 1g | Fat: 0.2g | Saturated Fat: 0.05g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 28mg | Potassium: 253mg | Fiber: 2g | Sugar: 10g | Vitamin A: 3508IU | Vitamin C: 42mg | Calcium: 44mg | Iron: 1mg