Jkawe

Vegetarian

Mango Coleslaw (Ready in 15 Minutes, Perfect for Fish Tacos)

Mango Coleslaw is light, easy to make and perfect as a summer side dish, on tacos or with avocado or grilled chicken added in. This salad is fresh, flavorful with a sweet with a hint of spice. Add it to tacos, burrito bowls or alongside your grilled meat.

  • Prep15 min
  • Total15 min
  • Makes4 servings
  • Calories155
Mango Coleslaw (Ready in 15 Minutes, Perfect for Fish Tacos)

Method

  1. 1

    In a large mixing bowl combine the cabbage, mango, cilantro and jalapeño and toss until combined.

  2. 2

    In a mason jar or salad dressing container combine the olive oil, Greek yogurt, lime juice, salt and pepper and shake or stir well.

  3. 3

    Gently pour the dressing over the coleslaw and toss until it is coated in the dressing.

  4. 4

    Enjoy as a side salad, with avocado or chicken or on tacos.

Notes

This coleslaw is best when eating within 24 hours but can be kept up to 5 days in an airtight container. As the slaw sits in the fridge it does become a bit softer. You can just use mayo or just Greek yogurt. If you use Greek yogurt it will have a tangier flavor but more protein but mayo will be a subtle flavor. Feel free to add additional vegetables. I think adding spiralized vegetables could be fun: for example cucumber or zucchini. If you salt the cabbage first it will help with excess water! Toss it with a little salt, let it sit for 20-30 minutes, then drain and pat dry before adding the dressing. Yes! You can just use mayo or just Greek yogurt. If you use Greek yogurt it will have a tangier flavor but more protein but mayo will be a subtle flavor.

Per serving

  • Carbs16 g
  • Protein2 g
  • Fat11 g
  • Fiber4 g

Also filed under

Vegetarian Salads

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