I finally got around to make Healthy Salmon Burger Recipe which I topped with this Mango Slaw, and which I promised to share when I posted Black Bean Zucchini Burger. This week we eat everything mango because I grabbed a box for $10 at Costco. Mangoes are on a Clean Fifteen List so I do not bother buying organic as we peel them anyways. Saving wherever I can to buy organic meat and dairy.
I had no idea where I was going with this mango slaw and that is when my best recipes happen. I had some cabbage from the farmer’s market I used to make Ukrainian borscht. Then mango, obviously. I was out of cilantro but my garden is overflowing with basil (finally some herbs that didn’t die on me).
I added a tbsp of white vinegar because I love its mild taste unlike apple cider vinegar (Alex can’t stand it). A sprinkle of salt and then I decided to toss and see how is the flavour. It was fantastic and no oil necessary. You can add a bit of mild tasting oil like avocado but because I used this Mango Slaw for topping rich in Omega 3 salmon burgers, we didn’t need more fat.
My kids were licking their plates! That doesn’t happen often when I serve them cabbage which is a cruciferous vegetable and possesses cancer fighting properties. Try it and come back for Salmon Burgers tomorrow.
Be healthy and happy because life is too short to be sick and miserable (which happens when you eat deli green coleslaw – ewe, and that potato salad – yuck, try my Greek yogurt potato salad instead).
- 1 lb white cabbage, finely shredded
- 1 large ripe mango, pitted & diced
- 3 tbsp basil or cilantro, finely chopped
- 1 tbsp white vinegar
- 1/2 tsp salt
- In a large bowl, add all ingredients and gently toss to combine.
Can be prepared up to 24 - 36 hours in advance. Double the recipe if serving more than 4 people. Enough as a side for up to 10 burgers.
Servings Per Recipe: 8
Amount Per Serving = 1/2 cup:
Total Fat: 0.1 g
Cholesterol: 0.0 mg
Sodium: 151.6 mg
Total Carbs: 8.2 g
Sugars: 7 g
Dietary Fiber: 2.0 g
Protein: 1.0 g
WW Points+: 1