Mango Coleslaw, Two Ways

Contributed By: Terry Borden


Makes 4 cups
3 tbsp sesame oil
3 tbsp rice vinegar
3 tbsp soy sauce (For a gluten-free substitute, use gluten-free Tamari)
1 tbsp honey
Juice of 2 limes
Salt and pepper to taste
2 mangos, julienned (matchstick-size pieces)
3 cups shredded cabbage
1 medium carrot, julienned
3 radishes, thinly sliced


Mix sesame oil, rice vinegar, soy sauce, lime juice, honey, salt and pepper until
well combined. Toss with the mango, cabbage, carrots and radishes and let marinate
for 30 minutes. Serve and enjoy!

Helpful Hints:

This refreshing coleslaw is an easy side dish that can replace sides high in calories
and carbs, such as pasta salad. In addition to containing antioxidants, studies have identified mangoes as cancer-fighters. So eat up! For this recipe, you can use ripe or unripe mangoes. Ripe mangoes are a little trickier to cut but give the slaw a lovely, sweet and floral note. Unripe mangoes are easier to slice and offer a tarter, more refreshing flavor.

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