Tropical Mango Crunch Slaw
Course: Side Dish
Cuisine: American
Keyword: light slaw, mango slaw, summer salad, tropical side
- 2 ½ tablespoon extra virgin olive oil for a light fruity dressing
- 2 ½ tablespoon fresh lime juice zesty and bright
- ¾ tablespoon apple cider vinegar for mild tang
- 1 ¼ teaspoon honey adds natural sweetness
- ⅝ teaspoon chili powder for gentle heat
- Pinch of sea salt to balance flavors
- 1 10 oz bag shredded coleslaw mix fresh cabbage blend
- 2 ½ ripe mangoes diced sweet and juicy
- 3 ½ green onions chopped finely adds mild bite
- 3 ½ mini bell peppers thinly sliced for color and crunch
- ⅝ C fresh cilantro roughly chopped herbaceous freshness
Whisk together olive oil, lime juice, apple cider vinegar, honey, chili powder, and salt in a small bowl until smooth.
Place the coleslaw mix into a large serving bowl.
Fold in the diced mangoes over the slaw.
Sprinkle in the chopped green onions.
Layer the thinly sliced mini peppers into the bowl.
Scatter the chopped cilantro evenly over the mixture.
Pour the prepared dressing over the slaw and toss until all ingredients are coated.
Cover and refrigerate for at least 1 hour before serving to allow flavors to meld.
Serve chilled and enjoy the tropical crunch!
This tropical slaw brings a pop of sunshine to your meals, perfect for summer gatherings. Prep ahead and let it chill for an extra refreshing crunch!
Serving: 1 serving | Calories: 85kcal | Carbohydrates: 12g | Protein: 1g | Fat: 4g | Saturated Fat: 0.5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2.5g | Sodium: 60mg | Potassium: 180mg | Fiber: 2g | Sugar: 8g | Vitamin A: 700IU | Vitamin C: 25mg | Calcium: 20mg | Iron: 0.4mg