Mango Coleslaw

Mangos add nutrition and golden sweetness to this tart and crunchy mango coleslaw.

Summer means carefree fun, eating outside and grilling your meals. From sausages and ribs to burgers and brisket.

I love a good coleslaw and serve it with our pulled pork sandwiches or brisket sandwiches. This year I decided to add some juicy mangos to the mix. It added just the right sweetness to the tangy salad and quickly became one of my family’s favorite summer sides!

Ingredients needed

• Cabbage: You can’t have coleslaw without cabbage! You can use only green cabbage or mix in some purple for color. You can also use pre-shredded cabbage mixes to make prep work easier.
• Mango: You can use any mango, but in this recipe I used the smaller ataulfo variety. If using the larger varieties, start with half a mango, taste the slaw and see if you want to add more or not.
• Cider vinegar: My go-to vinegar to use in slaws is apple cider vinegar. I think it gives the best fruity-tangy flavor to any coleslaw. Another great option is sherry or champagne vinegar.
• Mayonnaise: Mayo gives your dressing creamy goodness. Choose a good quality mayo for best flavor.
• Extra virgin olive oil: To thin out the dressing but still give it body, I whisk in extra virgin olive oil. I also love the peppery tones it gives the dressing.
• Dijon mustard: This gives your slaw a little different tang and heat.
• Honey: To balance the acidity of the vinegar, I like to add honey. Some people use regular sugar, but I’m a honey fan.
• Salt and pepper

Step by step directions

1. Make the dressing. In your serving dish, whisk together the cider vinegar, mayonnaise, olive oil, mustard, honey, salt and pepper until creamy and smooth.
2. Add cabbage. Place shredded cabbage in your serving bowl and toss until thoroughly combined.
3. Add mango. Gently mix in mango and chill until ready to serve.

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Mango Coleslaw

Laura Bashar | Family Spice

Mangos add nutrition and golden sweetness to this tart and crunchy mango coleslaw.

4 from 1 vote

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Prep Time 10 minutes mins

Total Time 10 minutes mins

Course Salads

Cuisine American

Servings 4 Servings

Calories 251 kcal

Ingredients

  

1x2x3x

• ¼ cup cider vinegar
• 6 tablespoon mayonnaise
• 1 tablespoon extra virgin olive oil
• 1 tablespoon dijon mustard
• 1 teaspoon honey
• ¼ teaspoon salt
• ⅛ teaspoon black pepper ground
• 12 oz green cabbage shredded
• 1 Ataulfo mango skinned, seeded and cut into thin strips

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Instructions

 

• In a blender combine cider vinegar, mayonnaise, olive oil, mustard, honey, salt and pepper until creamy and smooth.
• Place shredded cabbage in your serving bowl.
• Pour dressing over the cabbage and toss until thoroughly combined.
• Gently mix in mango.
• Chill until ready to serve.

Nutrition

Serving: 1gCalories: 251kcalCarbohydrates: 19gProtein: 2gFat: 19gSaturated Fat: 3gPolyunsaturated Fat: 16gCholesterol: 9mgSodium: 386mgFiber: 3gSugar: 16g

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