RecipeMango Cashew Coleslaw
- Calories: 80
- Protein: 2g
- Total Fat: 3g
- Unsaturated Fat: 2.5g
- Saturated Fat: 0.5g
- Cholesterol: 0mg
- Total Carbohydrate: 11g
- Dietary Fiber: 2g
- Total Sugar: 4g
- Natural Sugar: 3g
- Added Sugar: 1g
- Sodium: 260mg
April showers bring…bright rainbows, and I’m serving one up in this sunny slaw. It’s chilled, crunchy, sweet and tangy, and will be a welcome addition to your picnic blanket or patio table. It delivers an explosion of flavor and color, showering your body from head-to-toe with fiber, antioxidants, vitamins, and minerals. The mango (either fresh or frozen works!) lends sweet-juiciness and the cabbage brings epic crunch factor to the produce party. I have been eating this coleslaw by the heaping forkfuls all day—it’s that yummy.
- Prep time
- Total Time
- • 14 to 16oz bag shredded coleslaw mix (~8 cups)
- • 1 cup shredded carrots
- • 2 cups shredded purple cabbage
- • 2 mangos, julienned or cut into small cubes
- • 1/2 to 1 red onion, thinly sliced
- • 4 Tablespoons rice vinegar
- • 4 tablespoons lime juice
- • 4 tablespoons reduced-sodium soy sauce
- • 1/2 to 1 cup roasted cashews, roughly chopped
In a large bowl, mix the coleslaw, carrots, cabbage, mango and onion. Add in the rice vinegar, lime juice and soy sauce, and toss to mix everything together. Right before serving, mix in the cashews. Will keep in fridge for up to 3 days.
Nutrition per 1 cup.
Try this Apple Poppyseed Coleslaw or my Roasted Sweet Potato Salad.
