Mango Coleslaw

Kick off summertime with this light and fresh spin on a classic picnic salad

Celebrate summer with this light and fresh spin on a classic picnic salad. The vinegar-based dressing slashes fat and calories and highlights the flavors and textures of the nutrient-filled fruits and vegetables.

Serves: 6

¼ cup seasoned rice vinegar (such as Nakano Mango)
1 tablespoon canola or avocado oil
2 teaspoons sugar
¼ teaspoon celery seed
½ teaspoon kosher salt
4 cups shredded green cabbage
1 cup grated carrots
1 cup diced fresh mango

In a large bowl whisk vinegar, oil, sugar, celery seed and salt.
Add cabbage, carrots and mango. Toss well to coat all the ingredients in the dressing. Allow to sit at room temperature for at least 10 minutes before serving or cover and place in the refrigerator for up to 6 hours.

Nutrition Per Serving (1 cup): Calories: 44; Total Fat: 2.5 grams; Carbohydrates: 10 grams; Protein: 1 gram; Sodium: 215 milligrams; Fiber: 2 grams

Find Me on Social

Find Other Recipes

Recipe Categories

More Recipes

Food Network Nutrition Expert

Explore my additional content on Food Network's Healthy Eats Blog!

Sign Up for My Newsletter!

Explore Other Recipes

BBQ Chicken Pizza

Makes 8 slices Ingredients: 1 pre-baked whole wheat pizza crust (or 4 pieces of whole wheat pita bread) ½ cup BBQ sauce 2 cups sliced

Read More »

Curry-Roasted Acorn Squash

Serves: 8   Ingredients: 4 medium acorn squash, seeded and quartered 2 tablespoons olive oil 1/2 teaspoon kosher salt 2 teaspoons curry powder   Directions:

Read More »

One Response

Leave a Reply

Your email address will not be published.

This site uses Akismet to reduce spam. Learn how your comment data is processed.