Refreshing Summer SlawThis fresh, homemade ‘slaw is a light, refreshing take on the traditional summer salad. Made with freshly sliced cabbage, chunks of ripe, juicy mango and just enough creamy, lemon dressing, this cool, crisp coleslaw makes a delicious side dish for all of your favorite summertime meals.
Prep time: 15 Min.
Total time: 20 min.
½ head green cabbage, shredded
1 mango, finely chopped (about 1 cup)
1 medium tomato, cored, seeded and finely chopped (about 1 cup)
3 tbsp. GOYA® Mayonnaise
1 tsp. GOYA® Lemon Juice
1 tsp. finely chopped fresh cilantro
½ tsp. GOYA® Adobo All-Purpose Seasoning with Pepper, or to taste
¼ tsp. sugar
¼ tsp. GOYA® Hot Pepper Flakes
|1.||In medium bowl, mix together cabbage, mango, tomato, mayonnaise, lemon juice, cilantro, adobo, sugar and hot pepper flakes until combined.|
|2.||Cover; refrigerate until cabbage wilts, but retains its crunch, at least 20 minutes, or up to 8 hrs. Serve cold or at room temperature.|
Shred cabbage in second!
Shredding cabbage for use in coleslaw, tacos and more is easy and requires no fancy kitchen gadgets – just a cutting board and a knife. First, remove and discard any loose cabbage leaves. Then, halve the cabbage through the root. To remove the stem, which is too tough to eat, cut a “V” shape outside of the solid white core so it comes out in a single wedge. Now, begin shredding: Place one cabbage half on the cutting board cut-side down. Finely slice the cabbage by making vertical cuts about 1/8” apart. Repeat with the remaining half. Transfer shredded cabbage to a bowl.