Easy Mango Coleslaw
Easy mango coleslaw recipe is a deliciously healthy low-fat side salad or taco filling that’s naturally vegan, gluten-free, and oil-free and takes minutes to make.
Servings: 6
Calories: 65kcal
Ingredients
- 4 cups cabbage shredded (see notes)
- 2 medium mangos firm but ripe mangos, peeled and cut into strips (see notes)
- ½ cup cilantro chopped
- 3 tablespoons lime juice juice of 1 lime
- 1 tablespoon rice vinegar (rice wine vinegar)
- 1 tablespoon maple syrup
- ½ teaspoon black pepper
Instructions
- In a medium salad bowl, combine the cabbage, chopped cilantro, and mango slices.
- In a small dish, combine the lime juice, vinegar, maple syrup, and black pepper.
- Add the dressing to the coleslaw and mix well.
- Allow the slaw to sit for at least 30 minutes so the flavors can combine.
- Serve chilled or at room temperature.
Notes
- You can use peeled frozen mango slices or cubes for this recipe. Let them thaw overnight in the refrigerator, then cut them into bite-sized pieces.
- The best way to slice the mango is to peel it, stand it up lengthwise, and slice it downward on one side of the pit (stone). Slice through the other side of the remaining mango. Now, lay the rest of the mango on its side and slice away the rest of the flesh. Cut the larger pieces lengthwise, then use your knife to separate the flesh and peelings. Slice the mango into strips or cube it. You may need to cut the mango strips in half to make them easier to eat with the rest of the slaw.
- You can use any cabbage you like: green, red (purple), Napa cabbage (Chinese cabbage), savory cabbage, or a mixture. You can also consider a ready-made slaw mix.
- Store leftover slaw in a tightly sealed container in the fridge. It will keep fresh for 3-4 days.
Nutrition
Calories: 65kcal | Carbohydrates: 16g | Protein: 1g | Fat: 0.3g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 10mg | Potassium: 221mg | Fiber: 2g | Sugar: 13g | Vitamin A: 887IU | Vitamin C: 45mg | Calcium: 33mg | Iron: 0.4mg