This Red Cabbage and Mango Slaw is a true testament to the saying "less is more". Just a few simple ingredients bring out so many flavors. It's sweet, with just a hint of acidity. Crunchy, with a tad of softness. It's colorful, nutritious, and definitely delicious!
1tablespoonmayonnaise- for vegan option see note 1 in notes section below
saltto taste (optional)
Instructions
Remove the outer layers of the red cabbage and rinse cabbage under running water. Thinly slice the cabbage, leaving out the core. Transfer the sliced red cabbage to a large mixing bowl.
Dice 1 mango into small pieces and transfer to the mixing bowl.
Chop cilantro and transfer to the mixing bowl.
Add the mayo and gently toss the ingredients until they are well coated with the mayo,
Notes
Make itmayo-free and vegan: substitute mayo with 2 tablespoons of lime juice, 2 tablespoons of olive oil, and some salt and pepper to taste
For enhanced flavors, refrigerate the slaw for at least 30 minutes before serving. This allows the ingredients to marinate and the flavors to meld.