Mexican Slaw with Mango
This Mexican slaw recipe easily stands on its own as a side dish, but adds an extra layer of flavor and crunch to fish or shrimp tacos.
Servings: 5 Servings
Calories: 100kcal
Ingredients
The Slaw:
- 3 cups thinly sliced green cabbage
- 3 cups thinly sliced purple cabbage
- 1 mango cut into ½-inch pieces
- 1 medium carrot peeled and grated
- 2 green onions thinly sliced (See Note 1)
- ¼ cup minced cilantro
- 1-2 tablespoons minced jalapeño pepper optional (See Note 2)
The Dressing:
- 3 tablespoons fresh lime juice
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon agave nectar or honey (not vegan) (See Note 3)
- ¼ teaspoon ground cumin
- ⅛ teaspoon ground coriander
- ⅛ teaspoon kosher salt or to taste
Instructions
The slaw:
- In a serving large bowl, combine the green cabbage, purple cabbage, mango, grated carrot, green onions, cilantro and jalapeño (if using).
- Pour in the dressing. Toss gently to combine. Taste and adjust seasonings (e.g, salt) as needed. Serve.
The dressing:
- In a small bowl, whisk together the fresh lime juice, olive oil, agave nectar, cumin, coriander and salt.
Video
Notes
Note 1: For a more traditional flavor, use slices of raw red onion.
Note 2: Adding the jalapeño pepper is optional. If you like a little heat, but don't want to overdo it, remove the white membranes and seeds from the pepper before chopping.
Note 3: Honey is not considered to be vegan. Opt for agave nectar for a vegan salad.
Please note that I am not a medical or nutritional professional. I provide nutritional information for my recipes as a courtesy to my readers. It is calculated using the LoseIt! calculator. While I attempt to provide information that is as accurate as possible, you should calculate the nutritional information independently before relying on it.
Nutrition
Serving: 1cup | Calories: 100kcal | Carbohydrates: 15.5g | Protein: 2g | Fat: 5.7g | Saturated Fat: 0.8g | Sodium: 98.8mg | Fiber: 2.9g | Sugar: 7.3g
