This mango cilantro slaw features a different twist on cabbage coleslaw. It's very easy, and the mango and honey make it sweet; there is no sugar in this recipe! It's delicious on its own, or wrap a corn tortilla around grilled tilapia and top with this cilantro slaw for a great-tasting fish taco. For a thicker dressing, you can add additional mayonnaise.
Ingredients
- 3 tablespoons white wine vinegar
- 2 tablespoons canola oil
- 2 tablespoons honey
- 2 tablespoons mayonnaise
- 0.5 teaspoons celery seed , Optional
- 0.5 teaspoons poppy seeds , Optional
- 0.5 teaspoons salt
- 0.25 teaspoons ground black pepper
- 1 , 10 ounce
- 1 firm , ripe mango - peeled, seeded, and cut into 1/2-inch pieces
- 0.33 cups chopped cilantro
- 3 greens onions , chopped
Instructions
-
1
Whisk vinegar, oil, honey, mayonnaise, celery seed, poppy seeds, salt, and black pepper together in a bowl until smooth and creamy. Add cabbage, mango, cilantro, and green onions; toss until well combined. Cover the bowl with plastic wrap and refrigerate until flavors blend, about 1 hour.
Nutrition Facts
Per serving
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