Mango Slaw

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Mango Slaw

There is absolutely nothing new about coleslaw, but there is something slightly intriguing about coleslaw with mangos. Often, when we think of coleslaw, we think of it as a side for fish and chips, barbecue or heavy, mayonnaise-drenched cabbage. But just think about the cool, crunchy sweetness of the cabbage, carrots and mango, paired with the spicy kick of jerk chicken. What’s a better combination? You also don’t have to serve it as a side: It can be tucked into a sandwich or wrap. One of the best things about this recipe is that all the ingredients are readily available, and there are many shortcuts you can take, like using a bagged mix. Who wants to ruin their knuckles on a box grater, or break out the food processor?

Rating

Ingredients

  • 1(8-ounce) bag coleslaw (about 3 cups)
  • 2large, slightly firm mangoes (about 1 3/4 pounds), peeled, pitted and thinly sliced (about 2 cups)
  • 1/2cup chopped fresh cilantro
  • 2tablespoons freshly squeezed lime juice
  • 1tablespoon honey or agave syrup
  • 1/4teaspoon celery salt
  • 1/4teaspoon freshly ground black pepper
Set base servings to enable scaling:

Directions

In a large bowl, combine all ingredients. Toss with tongs or a fork to combine.

Refrigerate for at least 1 hour. Serve cold.

Nutrition

Info
Trans Fat: 0 gramsFat: 10 gramsCalories: 179Saturated Fat: 2 gramsUnsaturated Fat: 8 gramsSodium: 195 milligramsSugar: 19 gramsFiber: 3 gramsCarbohydrate: 22 gramsProtein: 1 gram
Salads

Source: https://cooking.nytimes.com/recipes/1021305-mango-slaw