This is a colorful and refreshing, sweet and tangy slaw made with green cabbage, red onion, mango, and walnuts.
Ingredients
- 4 cups shredded cabbage
- 0.5 cups finely chopped red onion
- 1 fresh mango , cubed
- 0.5 cups walnut pieces
- 0.25 cups Splenda® Granular
- 0.75 cups white rice vinegar
Instructions
-
1
Combine cabbage, onion, mango, and walnuts in a bowl.
-
2
Dissolve Splenda in vinegar; add to cabbage and toss to coat.
-
3
Serve cold or at room temperature.
Nutrition Facts
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountSuggest an Edit
Help improve this recipe's categorization, image, or dietary info. Earn points and badges!
Suggest Changes in AppPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore Chinese Recipes
Sunday Afternoon Slow-Cooked Spare Ribs
These Dutch oven ribs are a great accompaniment to Sunday afternoon football games on TV. I reviewed all the recipes for spare ribs and then borrowed ideas from many of them to come up with a blend that we tasted and loved.
Bang Bang Chicken Sliders
These bang bang chicken sliders are a fun summer slider, made with pan-fried breaded chicken breast and an easy homemade bang bang sauce. We fancied ours up with lettuce from the garden.
Tuna Garden Casserole
This easy to prepare version of the classic tuna casserole contains leafy greens, bell pepper, and penne noodles. You can easily substitute the vegetables with what you have in the refrigerator.