Cabbage & Mango Slaw

Cabbage & Mango Slaw

adapted from Cooking Light Annual Recipes 2015

I made this slaw to top tacos but it is hearty enough to be it's own side dish. Serve it beside any grilled pork or chicken dish.

We prefer to our coleslaw to be a little less crunchy so I try to plan ahead and make the slaw a day before. If you like yours crunchy use it right away.

served with Smoky Fish Tacos

Makes 3 servings                                                                  1 WW pp / serving

1 1/2 cups shredded cabbage (green, Savory or Napa)

1/2 cup mango, julienned

1/4 cup sliced onion

1 Tbsp. cider vinegar

1 1/2 tsp. olive oil

1/4 jalapeno pepper or mini bell pepper, seeded and minced

Kosher salt & freshly ground black 

1. Combine cabbage, mango, onion, vinegar olive oil and pepper in a bowl; Toss to combine.
2. Season to taste with salt and pepper.

Enjoy!