Mangos add nutrition and golden sweetness to this tart and crunchy mango coleslaw.
With these last few weeks of summer break, life is getting busy again. From back-to-school shopping to school registration, the pace is starting to quicken. I am bracing myself for what is ahead and mentally preparing myself. Of course the reality of summer vacation isn’t all about frolicking in the beach.
It includes shopping and running errands with three kids in tow. Granted they are older now, with my baby being 10 ½, but it still doesn’t make the experience go smoothly.
There’s bickering over who gets to push the cart – yes, my 15-year old is battling my 10 -year old over the shopping cart. Oh, and don’t forget the extra stuff that you weren’t planning on buying, but some how ended up in your cart anyway. Loads of fun.
Summer also means eating outside and grilling. From sausages and ribs to burgers and brisket. I love a good coleslaw and this year I decided to add some juicy mangos to the mix. It turned out delicious as a side dish and even better with hot dogs and sausages!
- ¼ cup cider vinegar
- 6 TBS mayonnaise
- 1 TBS extra virgin olive oil
- 1 TBS dijon mustard
- 1 tsp honey
- ¼ tsp salt
- ⅛ tsp black pepper, ground
- 12 oz green cabbage, shredded
- 1 Ataulfo mango, skinned, seeded and cut into thin strips
- In a blender combine cider vinegar, mayonnaise, olive oil, mustard, honey, salt and pepper until creamy & 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.
Amount Per Serving: Calories: 251Total Fat: 19gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 9mgSodium: 386mgCarbohydrates: 19gFiber: 3gSugar: 16gProtein: 2g
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