Mango Cilantro Slaw

Name: Mango Cilantro Slaw
Total time: 60 min
Yield: 4 人数
Ingredients: 3 tablespoons white wine vinegar; 2 tablespoons canola oil; 🍯 2 tablespoons honey; 2 tablespoons mayonnaise; ½ teaspoon celery seed (Optional); ½ teaspoon poppy seeds (Optional); 🧂 ½ teaspoon salt; ¼ teaspoon ground black pepper; 1 (10 ounce) package finely shredded cabbage; 🥭 1 firm, ripe mango - peeled, seeded, and cut into 1/2-inch pieces; ⅓ cup chopped cilantro; 3 green onions, chopped

コスト $12, 節約する $8

出典: Recommended by CookPal

60 分
4 人数
$12

Mango Cilantro Slaw

コスト $12, 節約する $8

出典: Recommended by CookPal

60 分
4 人数
$12

材料

Dressing
- 3 tablespoons white wine vinegar
- 2 tablespoons canola oil
- 🍯 2 tablespoons honey
- 2 tablespoons mayonnaise
- ½ teaspoon celery seed (Optional)
- ½ teaspoon poppy seeds (Optional)
- 🧂 ½ teaspoon salt
- ¼ teaspoon ground black pepper
Slaw Base
- 1 (10 ounce) package finely shredded cabbage
- 🥭 1 firm, ripe mango - peeled, seeded, and cut into 1/2-inch pieces
- ⅓ cup chopped cilantro
- 3 green onions, chopped

手順

Whisk vinegar, oil, honey, mayonnaise, celery seed, poppy seeds, salt, and black pepper together in a bowl until smooth and creamy.

Add shredded cabbage, mango, cilantro, and chopped green onions; toss until well combined.

Cover the bowl with plastic wrap and refrigerate until flavors blend, about 1 hour.

栄養素

1人前あたり

🔥

177

カロリー

1
タンパク質
17
炭水化物
13
脂肪

💡 You can use additional mayonnaise for a thicker dressing.Pair this slaw with grilled tilapia for a flavorful fish taco filling.Refrigerate leftovers in airtight containers for freshness up to 2-3 days.