This is a delicious homemade cabbage slaw that can be enjoyed as a side dish or used in fish tacos. Not only is this slaw gorgeous in color, it is packed with health benefits like anti-inflammatory properties and Vitamin C. This slaw is ready in 10 minutes and is sugar free, gluten free, and dairy free.
What you will need to make this recipe:
- Medium Mixing Bowl
- Cabbage: any variety will work, but I used red for this recipe
- Mango
- Fresh Parsley or Cilantro: I highly recommend using fresh herbs because it adds so much flavor
- Salt
- Red Onion
- Lime
Tips:
- Make sure to remove the outside leaves of the cabbage before you start slicing
- You can use frozen mango if you don’t have fresh mango available
- This recipe won’t use up the full cabbage, so you can double it if you want to use your entire cabbage
- You can buy pre-shredded cabbage ito save time
- You can shred your cabbage in advance and store it in the refrigerator in a sealed airtight container
How to Store:
- Store in a sealed airtight container in the refrigerator for up to 3 days
Other dressings that would taste good on the slaw:
Cabbage Mango Slaw
Ingredients
- 1 1/2 cups red cabbage, sliced and chopped
- 1/2 cup mango, cubed
- 2 tbsp fresh parsley or cilantro, chopped
- salt to taste
- 1/4 cup red onion, diced
- 1 lime, juiced
Instructions
- Remove the outer leaves from the cabbage and cut the cabbage in half, then in quarters and remove the stem. Slice cabbage into thin slivers.
- Place the sliced cabbage in a medium mixing bowl.
- Cut mango into pieces and chop your parsley or cilantro. Add these to the mixing bowl. Then cut and dice your red onion and add to the mixing bowl.
- Add lime juice and salt to taste and mix it all together and ENJOY!
Did you make this recipe?Tag @girlswhoeat!
