Mango Slaw

By mitzzy

The dressing is slightly sweet- sweetened only with mango nectar and combined with rice vinegar and a small amount of oil. The fresh mango lends more sweetness to the slaw. If it were up to me though, I’d double the mango and make it full o’ mangos. If you’re a mango fanatic, you may consider doing that.

Ingredients

• 1/3 cup rice vinegar
• 1/3 cup mango nectar (see *Tips below)
• 1 tablespoon canola or vegetable oil (don't use olive oil)
• 1 small head of cabbage, finely shredded (10 to 12 cups)
• 1 large mango, peeled, pitted and chopped or cut into matchsticks
• Kosher salt and freshly ground black pepper, to taste
• Fresh cilantro for garnish, optional

Details

Preparation time 15mins
Cooking time 15mins

Preparation

Step 1

1. In a small bowl, whisk together the vinegar, mango nectar and olive oil.

2. Place the cabbage and mango in a large bowl. Drizzle the dressing over the top and toss to combine. Add salt and pepper, to taste. Cover and refrigerate up to 4 hours before serving. Toss again just before serving to reincorporate the dressing that has sunk to the bottom of the bowl. Garnish with cilantro, if desired.

Tips:
*Mango Nectar can be found in your market's juice aisle- Kern's is the brand that I use. It comes in a can (like a soda can).