Mango Coleslaw

This easy Mango Coleslaw is a delicious and refreshing side dish!

We recently went on a little sailboat trip to Cape Lookout, NC, and my hubby caught a load of spanish mackerel fish. I fried those bad boys up last night!  Now, if you’re a southerner like me, you know that you can’t eat fried fish without coleslaw (and baked beans!)

So I added a little tropical flare to my coleslaw and made this mango coleslaw.

I like to slice my cabbage really thin with a sharp knife instead of shredding it.

And I used a little coconut juice to sweeten things up a little…

I highly suggest you try this recipe if you’re looking to break away from the ordinary coleslaw.

Mango Coleslaw

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• Total Time: 15 minutes
• Yield: About 5 ½ cups

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Ingredients

• 3 cups shredded or thinly sliced savoy cabbage (or green cabbage)
• 1 mango, peeled and cubed (about 1 ¼ cup)
• 1 tablespoon chopped fresh cilantro
• 1 cup shredded carrots
• 1 tablespoon lime juice
• 2 tablespoons coconut juice
• 1 tablespoon olive oil
• ¼ cup chopped red onion
• 1 tablespoon white vinegar
• Sea salt, to taste

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Instructions

1. Toss all ingredients in a large bowl. Cover and chill for 1 hour to allow flavors to develop.

• Prep Time: 15 minutes
• Category: Side Dish
• Cuisine: American

Keywords: mango coleslaw