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Recipe: Mango Cilantro Slaw

This is different twist on cabbage slaw. Its very easy and the mango and honey make it sweet; no sugar in this recipe Great by itself or wrap a corn tortilla around grilled tilapia and top with this cilantro slaw for a great-tasting fish taco For a bit thicker dressing you can add additional mayonnaise.

Mango Cilantro Slaw Ingredients

  • 3 tablespoons white wine vinegar

  • 2 tablespoons canola oil

  • 2 tablespoons honey

  • 2 tablespoons mayonnaise

  • teaspoon celery seed

  • teaspoon poppy seeds

  • teaspoon salt

  • teaspoon ground black pepper

  • 1 (10 ounce) package finely shredded cabbage

  • 1 firm, ripe mango - peeled, seeded, and cut into 1/2-inch pieces

  • ? cup chopped cilantro

  • 3 green onions, chopped

How to Make Mango Cilantro Slaw

  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.

Mango Cilantro Slaw Nutritions

  • Calories: 177.4 calories

  • Carbohydrate: 16.9 g

  • Cholesterol: 2.6 mg

  • Fat: 12.9 g

  • Fiber: 1.4 g

  • Protein: 0.8 g

  • SaturatedFat: 1.4 g

  • ServingSize:

  • Sodium: 337.6 mg

  • Sugar: 14.8 g

  • TransFat:

  • UnsaturatedFat:

Mango Cilantro Slaw Reviews

  • This was good NOTE: Try not to make this too far in advance b/c it does get super watery. Great flavor combo, and I agree that this would be awesome served on top of fish tacos. I plan to try this that way next time, as I just served this a a side to chicken sandwiches tonight. I would make this again Thanks for sharing. :)

  • I sort of created my own on this recipe using done and adding others; added white onion instead of green, added a little sour cream, added fresh squeezed lime Very good

  • This was really good. I didnt have a mango, but I did have some mango juice. I added about a Tbls of the juice and it came out delicious

  • I made this salad for a family party; everyone loved it. As a previous reviewer mentioned, this salad is very watery. You start off with a large bowl of cabbage and over time, moisture is emitted from the cabbage as it ferments. So the size of the salad reduces quite bit. I did not have mangos, so I added mandarin oranges. Although I added the fruit at the very end, this probably added to the moisture also. All in all this is a very tasty salad and I will definitely make it again.

  • Really good. I switched out mango with crushed pineapple and added crushed red pepper. Was great for a party and fish taco bar.

  • My friend made this recipe twice and I loved it. I just marinated the shredded cabbage in the dressing, for an hour and then tossed in the other ingredients. I love the fresh cilantro zing.

  • I added the juice of half a lime and served it with jerk chicken. It was awesome

  • Great pairing with fried fish. Was a bit too tart for my taste, so will try replacing 1 Tbsp vinegar with mayo next time

  • So good with with pan fried cod and homemade pico wrapped in a flour tortilla. I used two kinds of cabbage instead of the pre-packaged type and omitted the celery, poppy, and green onion.

  • I made this with the mayo, celery seed, celery salt, cilantro, onions, pepper, cabbage and because this is what I had, I used a can of diced mango in syrup and I put some of the sweet syrup into the mix and it was delicious. We even had some the next day, just scoop it out of the liquid and its still good and crunchy.

  • Went very well with the flounder I had for dinner.

  • Nice twist in the traditional coleslaw. Like that it only uses 2 TBSP of mayo as opposed to my reg dressing which is half a cup. Will make again.

  • I used apple cider vinegar and subbed greek yogurt for the mayo.

  • This is delicious

  • This is amazing I cant wait to make it this summer. Very light and refreshing. I made the dressing just as the record for. I did add sliced red peppers and I substituted chunked pineapple because I didnt have a mango.

  • Did not change a thing and I definitely will make it again

  • Delicious Made exactly as called for and it was perfect. Paired with Chef Johns crab cakes and it was a huge hit.

  • This is great Ive made it several times. I think I like using cider vinegar better than white wine, but either way its a great side that takes just a few minutes to prepare. Try it with Jerk Chicken.

  • Better than I expected. The perfect complement to Mahi-mahi tacos.

  • Excellent

  • Delicious Served with grilled flank steak.

  • I use lime juice in place of the white wine vinegar and just use canned mangos. Muy excellente

  • Love this The dressing is a nice combination of mayo and vinegar and the mango, cilantro and green onion taste perfect with it Definitely dont let it sit for too long as it does get watery. I served it with pulled BBQ chicken sandwiches and it was delicious

  • This was so easy and so good. I absolutely loved it. I added red onion and jalapeo with a little bit of the seeds for a little heat

  • Great stuff, have used it on fish tacos and pulled pork sandwiches. I always sub a couple of drained mango fruit cups since I cant ever find fresh.

  • Great on fish tacos

  • Love this - I used rice wine vinegar instead of white vinegar, 2T of greek yogurt instead of mayonnaise, and chopped red onion instead of green. For the oil I used 1T MCT and 1T avocado. I also used 1T of Coconut Aminos instead of honey. It marinated well - and not at all runny.

  • Turned out great i did add a tablespoon mustard for a little more twang. Ate it on and with pork sandwiches. Delicious, I will definitely make again.

  • Its really good Did not use the poppy seeds, only because i didnt have any on hand, and I added red onion instead of green onion. Will make it again

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