Mango Cashew Coleslaw
This colorful slaw combines crisp cabbage, juicy mango and buttery roasted cashews with a bright lime dressing. It’s a fabulous side for cookouts, picnics and everyday meals.
Ingredients
- 14 to 16 oz bag shredded coleslaw mix, ~8 cups
- 1 cup shredded carrots (or matchstick carrots)
- 2 cups shredded purple cabbage
- 2 mangos, julienned or cut into small cubes
- ½ to 1 red onion, thinly sliced
- 4 Tablespoons rice vinegar
- 4 tablespoons lime juice
- 4 tablespoons reduced-sodium soy sauce
- ½ to 1 cup roasted cashews, roughly chopped
Instructions
- 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.
Notes
To use frozen mango: You'll need about 2½ to 3 cups of frozen mango chunks. Let them sit at room temperature for 15 to 20 minutes, until just soft enough to cut, then chop into smaller pieces (they're much easier to chop partially frozen than fully thawed). Once fully thawed, drain off any liquid and pat dry with a paper towel so your slaw doesn't get watery. Thawed mango is softer than fresh, so fold it in gently, ideally just before serving (leftovers will still taste great, just with a softer texture).• If you're dairy-free, check the ingredient list carefully for any hidden milk products.
Nutrition Information per serving
Serving Size: 1 cupCalories: 80Carbohydrates: 11gProtein: 2gTotal Fat: 3g— Unsaturated Fat: 2.5g— Saturated Fat: 0.5gCholesterol: 0mgSodium: 260mgFiber: 2gTotal Sugar: 3g— Natural Sugar: 3g— Added Sugar: 0gVitamin C: 27mg
Nutrition information is calculated using a leading industry software. That being said, brands can vary, and there may be slight fluctuations in the numbers.