Add to Recipe Box
Buy all ingredients to make this recipe from your local grocer:
You are now able to buy this recipe’s ingredients online! After you select your market, you decide if you want to have your items delivered or if you want to pick them up in store!Learn How It Works
Share this recipe using:
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.
head green cabbage, shredded
mango, finely chopped (about 1 cup)
medium tomato, cored, seeded and finely chopped (about 1 cup)
tbsp. GOYA® Mayonnaise
GOYA® Lemon Juice
finely chopped fresh cilantro
GOYA® Adobo All-Purpose Seasoning with Pepper, or to taste
GOYA® Crushed Red Peppers
In medium bowl, mix together cabbage, mango, tomato, mayonnaise, lemon juice, cilantro, adobo, sugar and hot pepper flakes until combined.
Cover; refrigerate until cabbage wilts, but retains its crunch, at least 20 minutes, or up to 8 hrs. Serve cold or at room temperature.
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.
No Reviews Yet