“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.” - by USA WEEKEND columnist Jean Carper
Ingredients
Adjust Servings
Original recipe yields 8 servings
Directions
- In a bowl combine cabbage, onion, mango, walnuts.
- In a cup, dissolve Splenda in vinegar. Add to cabbage, and toss.
- Serve cold or at room temperature.
Nutrition
Amount Per Serving (8 total)
- Calories
- 81 cal
- 4%
- Fat
- 5 g
- 8%
- Carbs
- 9.1 g
- 3%
Based on a 2,000 calorie diet
Share It
Reviews (21)
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 ..." See morefor 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."
Similar Recipes
<
previous recipe:
>
next recipe:
×
Want More?
Just swipe to see more like this.
