Name: Mango Slaw
Total time: 5 min
Ingredients: 1 (8-ounce) bag coleslaw (about 3 cups); 2 large, slightly firm mangoes (about 1 3/4 pounds), peeled, pitted and thinly sliced (about 2 cups); 1/2 cup chopped fresh cilantro; 2 tablespoons freshly squeezed lime juice; 1 tablespoon honey or agave syrup; 1/4 teaspoon celery salt; 1/4 teaspoon freshly ground black pepper

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?

Mango Slaw

(8-ounce) bag coleslaw (about 3 cups)

large,

cilantro

lime juice

honey or agave syrup

celery salt

black pepper

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

Refrigerate for at least 1 hour. Serve cold.

Mango Slaw

Total: 5 minutes

Servings: 3

Author : Millie Peartree

Ingredients

Instructions

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