Mango Cilantro Slaw
Experience a unique variation of cabbage slaw with this effortless recipe. The addition of mango and honey brings a delightful natural sweetness without the need for added sugar. This slaw is wonderful on its own or as a topping for grilled tilapia wrapped in a corn tortilla, creating a delectable fish taco enhanced by the flavors of cilantro slaw. If you prefer a thicker dressing, simply incorporate more mayonnaise to achieve the desired consistency.
Ingredients
- 3 tablespoons white wine vinegar
- 2 tablespoons canola oil
- 2 tablespoons honey
- 2 tablespoons mayonnaise
- ½ teaspoon celery seed (Optional)
- ½ teaspoon poppy seeds (Optional)
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 (10 ounce) package finely shredded cabbage
- 1 firm, ripe mango – peeled, seeded, and cut into 1/2-inch pieces
- ⅓ cup chopped cilantro
- 3 green onions, chopped
Instructions
- Whisk vinegar, oil, honey, mayonnaise, celery seed, poppy seeds, salt, and black pepper together in a bowl until smooth and creamy. Add cabbage, mango, cilantro, and green onions; toss until well-combined. Cover the bowl with plastic wrap and refrigerate until flavors blend, about 1 hour.
Nutrition
Calories: 177kcalCarbohydrates: 17gProtein: 1gFat: 13gSaturated Fat: 1gCholesterol: 3mgSodium: 338mgPotassium: 136mgSugar: 15gVitamin C: 17mgCalcium: 30mgIron: 1mg
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