This is different twist on cabbage slaw. It's very easy and the mango and honey make it sweet; no sugar in this recipe! Great by itself or wrap a corn tortilla around grilled tilapia and top with this cilantro slaw for a great-tasting fish taco! For a bit thicker dressing you can add additional mayonnaise.
Ingredients
- white wine vinegar: 3 Tbsp
- canola oil: 2 Tbsp
- honey: 2 Tbsp
- mayonnaise: 2 Tbsp
- celery seed: 0.5 tsp (optional)
- poppy seeds: 0.5 tsp (optional)
- salt: 0.5 tsp
- ground black pepper: 0.25 tsp
- cabbage: 1 pack (10 ounce pack, finely shredded)
- firm, ripe mango - peeled, seeded, and: 1 piece (cut into 1/2 inch pieces)
- cilantro: 0.33333 cup (chopped)
- green onions: 3 piece (chopped)
Metric Conversion
Stages of cooking
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Whisk vinegar, oil, honey, mayonnaise, celery seed, poppy seeds, salt, and black pepper together in a bowl until smooth and creamy. Add cabbage, mango, cilantro, and green onions; toss until well-combined. Cover the bowl with plastic wrap and refrigerate until flavors blend, about 1 hour.
