Tropical Coleslaw

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La Cocina Goya

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.

  • Ingredients
  • Directions


head green cabbage, shredded


mango, finely chopped (about 1 cup)


medium tomato, cored, seeded and finely chopped (about 1 cup)

3 tbsp.

tbsp. GOYA® Mayonnaise

1 tsp.

finely chopped fresh cilantro

¼ tsp.



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Step 1

In medium bowl, mix together cabbage, mango, tomato, mayonnaise, lemon juice, cilantro, adobo, sugar and hot pepper flakes until combined.

Step 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.

Tip by La Cocina Goya

Shred cabbage in seconds

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.

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