Tangy Mango Slaw

Tangy Mango Slaw

22 Reviews 3 Pics
USA WEEKEND columnist Jean Carper
Recipe by  USA WEEKEND columnist Jean Carper

“Here's a refreshing salad that you can feast on without fear. It's low-calorie and packed with disease-fighting antioxidants in the cabbage, onion, mango and walnuts.”

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Adjust Servings

Original recipe yields 8 servings



  1. In a bowl combine cabbage, onion, mango, walnuts.
  2. In a cup, dissolve Splenda in vinegar. Add to cabbage, and toss.
  3. Serve cold or at room temperature.

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Reviews (22)

Rate This Recipe


Great coleslaw - it's definitely a combination of sweet and tangy! I love the vibrant colors and mix of flavors. I used a bag of coleslaw mix and 2 mangos vs. 1. I also added about 1/2 cup of raisins for contrast and they paired nicely with the walnuts. I mixed the dressing basically dissolving the sugar in the rice vinegar - taste it before you mix it in, if you don't like it before it goes over the salad you'll ruin the whole thing. I mixed everything and let it set overnight. It was a great accompaniment to grilled pork tenderloin.



This is super, watch thier eyes open when they try this recipe.

Julie B.

Julie B.

HUGE positive response to this. Brought it to work to share with staff and it was gobbled up in minutes!

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Amount Per Serving (8 total)

  • Calories
  • 81 cal
  • 4%
  • Fat
  • 5 g
  • 8%
  • Carbs
  • 9.1 g
  • 3%
  • Protein
  • 1.8 g
  • 4%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 7 mg
  • < 1%

Based on a 2,000 calorie diet



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Easy Apple Cabbage Slaw


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