Tangy Mango Slaw

Tangy Mango Slaw

22
USA WEEKEND columnist Jean Carper 0

"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."

Ingredients {{adjustedServings}} servings 81 cals

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 81 kcal
  • 4%
  • Fat:
  • 5 g
  • 8%
  • Carbs:
  • 9.1g
  • 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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Directions

  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.
Tips & Tricks
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A quick and delicious mango condiment for grilled seafood and meats.

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See how to make simple seared tuna steaks with a fresh fruit salsa.

Footnotes

  • Copyright 2004 Jean Carper. Printed first in USA WEEKEND. All rights reserved.
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Reviews 22

  1. 23 Ratings

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Jillian
2/4/2011

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.

Pops
10/19/2005

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

Julie B.
12/2/2005

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