Eat a rainbow of colors: Mango Coleslaw

Not your grandmother’s coleslaw, this recipe is quick and nutritious.  You can use coleslaw mix (and we’ve been known to do that when in a rush), but we think it’s worth the extra time to buy fresh red cabbage and make your own mix.

You’ll need a blender to make the dressing. You can save time by using precut frozen mango chunks, but we still prefer fresh, since the dressing is only as good as the mango. We strongly encourage you to buy 2 mangoes a few days early, and leave them on the counter to ripen. When you’re ready to make the dressing, cut one and taste it. If it’s not full of flavor, get rid of it and use the other. If they’re both good, great! You can eat one for dessert.

Difficulty:

Easy!

Cost:

Inexpensive!

Serves:7people

Serving Size:1 cup

Mango Coleslaw

Votes: 2 Rating: 5 You: Rate this recipe!

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Add to Meal Plan: Select Course to Add: BreakfastLunchSnackDinnerDessert This recipe has been added to your Meal Plan

With a rainbow of colors, this is a very attractive dish to serve at cookouts or family gatherings, and nutritious too! If you can make the coleslaw 2-8 hours ahead of time, the flavors will soak into the cabbage and intensify, so it's a great choice when you're having guests and want to do as much as possible before everyone arrives.

• CourseSalads, Sandwiches, Side Dish
• CuisineAmerican

Tools:knife and cutting board, grater, large bowl and blender

	Prep Time
	10-15 minutes

Prep Time 10-15 minutes

Difficulty: Easy! Cost: Inexpensive! Serves:7people Serving Size:1 cup

Mango Coleslaw Votes: 2 Rating: 5 You: Rate this recipe! Print Recipe Add to Meal Plan: Select Course to Add: BreakfastLunchSnackDinnerDessert This recipe has been added to your Meal Plan With a rainbow of colors, this is a very attractive dish to serve at cookouts or family gatherings, and nutritious too! If you can make the coleslaw 2-8 hours ahead of time, the flavors will soak into the cabbage and intensify, so it's a great choice when you're having guests and want to do as much as possible before everyone arrives. CourseSalads, Sandwiches, Side Dish CuisineAmerican Tools:knife and cutting board, grater, large bowl and blender Prep Time 10-15 minutes Prep Time 10-15 minutes

Ingredients

Slaw:

• 6 cups red cabbage thinly sliced
• 1 cup carrots grated

(Or use 7 cups preccut coleslaw mix in place of above.)

• 1/4 cup green onions thinly sliced, green and white parts
• 1/3 cup cilantro chopped

Dressing:

• 1 large mango
• 1/4 cup lime juice (about 2 limes)
• 2 tablespoons olive oil extra virgin preferable
• 1 teaspoon cumin ground
• 1/2 teaspoon salt
• 1 pinch red pepper flakes (or cayenne pepper)
• 1 dash hot pepper sauce (like Sriracha or Tabasco)

Servings: people

Units:MetricUS Imperial

Instructions

For Slaw:

1. Slice cabbage and grate carrots, then place into a large bowl. (Or use the precut coleslaw mix.)
2. Cut the green onion(s) into 1/8-inch thick slices, discarding only the bottom 1/4 inch of the bulb. Chop the cilantro. Add to bowl.

For Dressing:

1. Peel and cut the mango off the seed. Cut into chunks and place in blender.
2. Squeeze and measure lime juice. Add to blender along with oil, cumin, salt, red pepper flakes and hot sauce.
3. Blend until smooth.

Assemble and serve:

1. Pour about 3/4 of the dressing over slaw and toss to coat well.
2. Let stand at room temperature up to one hour our keep in refrigerator up to 8 hours before serving, to allow the flavors to infuse the slaw.
3. If desired, drizzle remaining dressing on top right before serving, or serve on the side.

Recipe Notes

SERVING SUGGESTION: Nice for cookouts, served with grilled salmon or chicken and corn on the cob.

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