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Mango Pepper Slaw

Mango adds a tropical twist to this crunchy and tangy slaw recipe. Recipe source: Greater Chicago Food Depository

Prep Time: 15 minutes Total Time: 15 minutes Cook Time: 0 minutes Servings: 8
Ingredients Click the play button next to each ingredient for How-To Videos
  • 1/4 cup Vegetable Oil
  • 1/2 cup Apple Cider Vinegar
  • 1/2 teaspoon Celery Seed
  • 1/2 teaspoon Salt
  • 1/2 teaspoon Dry Mustard or 1/2 tablespoon Mustard
  • 1/4 cup Sugar
  • 1/2 large head Cabbage, shredded
  • 3 Carrots, peeled and shredded
  • 1/2 Red Bell Pepper, diced
  • 1/2 Green Bell Pepper, diced
  • 1 Mango, peeled and diced
  • 1/2 Onion, diced
Preparation
  1. Shred cabbage into a large bowl; toss with shredded carrots, green bell pepper and sweet onion.
  2. In saucepan bring to boil vegetable oil, apple cider vinegar, celery seed, salt, dry mustard and sugar; stir to dissolve sugar. Let cool slightly and then pour over cabbage mixture while still warm. Stir thoroughly, cover and refrigerate until cold or overnight.
Nutrition Facts
Serving Size 1/8 of recipe % Daily Value
Calories 143
Fat 7 g 9%
Saturated Fat 1 g 7%
Cholesterol 0 mg 0%
Sodium 177 mg 8%
Total Carbohydrates 20 g 7%
Fiber 3 g 11%
Sugars 16 g
Protein 1 g 3%

 

Ingredient Nutrition Info
Cabbage

Raw cabbage is a rich source of vitamin K, vitamin C and fiber.

Carrot

Carrots are a good source of vitamins A, K and B6.

Bell Pepper

Bell peppers are a rich source of vitamin C and a moderate source of vitamin B6.

Bell Pepper

Bell peppers are a rich source of vitamin C and a moderate source of vitamin B6.

Mango

Mango is a good source of vitamin C and folate.

Onion

Onions are a good source of vitamin C and vitamin B6.

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