2TbspRice vinegar, or a fruit-infused like I always do! (30 g)
Salt and pepper to taste
1lbBag cabbage slaw or shredded cabbage (550 g)
1Small bell pepper, diced (120 g)
1Small mango, diced (110 g)
1Bunch green onions, chopped (70 g)
1Bunch cilantro, chopped (40 g)
1 Jalapeño, seeded and diced (35 g)
Combine the first six ingredients in the bottom of a large salad bowl to make the dressing.
Add your slaw ingredients right on top; cabbage, bell pepper, mango, green onions, cilantro, and jalapeño.
Season with any additional salt and pepper to taste.
Enjoy this slaw on Pork or chicken sandwiches, or piled into tacos. I also love it as a salad topped with grilled protein.
If you don’t want to use mayo, just swap in additional plain yogurt of your choice. The mayo just adds a little bit more richness. I’m using Kraft avocado Mayo in this one.I’ve also used jarred Calabrian chilis in place of sriracha if you need to skip garlic.MFP: Lillie Eats and Tells Spicy Mango Slaw