MyPlate Tropical Caribbean Coleslaw
Refreshing Summer Slaw
This 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.
Total Time
20m
Prep Time:15m
Yields:8 Servings
Ingredients
½
<p><span>head green cabbage, shredded (about 2 ¼ cups)</span></p>
1
<p>mango, finely chopped (about 1 cup)</p>
1
<p><span>medium tomato, cored, seeded and finely chopped (about 1 cup)</span></p>
2 tbsp.
1 tbsp.
2 tsp.
<p><span>finely chopped fresh cilantro</span></p>
¼ tsp.
<p><span>sugar</span></p>
¼ tsp.
Directions
Step 1
<p>In medium bowl, mix together cabbage, mango, tomato, mayonnaise, lemon juice, cilantro, adobo, sugar and hot pepper flakes until combined.</p>
Step 2
<p>Cover; refrigerate until cabbage wilts, but retains its crunch, at least 20 minutes, or up to 8 hrs. Serve cold or at room temperature</p>
Side Dish
MyPlate Corn Fufu (Ugali)
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MyPlate Tropical Caribbean Coleslaw
Prep Time: 15m
Total time: 20m
Yields: 8 Servings
<h2 class="subheader">Refreshing Summer Slaw</h2>
<p>This 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.</p>
Ingredients
½
<p><span>head green cabbage, shredded (about 2 ¼ cups)</span></p>
1
<p>mango, finely chopped (about 1 cup)</p>
1
<p><span>medium tomato, cored, seeded and finely chopped (about 1 cup)</span></p>
2 tbsp.
1 tbsp.
2 tsp.
<p><span>finely chopped fresh cilantro</span></p>
¼ tsp.
<p><span>sugar</span></p>
¼ tsp.
Directions
Step 1
<p>In medium bowl, mix together cabbage, mango, tomato, mayonnaise, lemon juice, cilantro, adobo, sugar and hot pepper flakes until combined.</p>
Step 2
<p>Cover; refrigerate until cabbage wilts, but retains its crunch, at least 20 minutes, or up to 8 hrs. Serve cold or at room temperature</p>
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