I finally got around to make a salmon burger recipe which I topped with this mango slaw. 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 in order to be able to afford organic meat and dairy.
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.
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 healthy potato salad instead).
How to Make Mango Slaw Recipe
In a large bowl, add all ingredients and gently toss to combine.
- 1 lb green cabbage finely shredded
- 1 large ripe mango pitted & diced
- 3 tbsp basil or cilantro finely chopped
- 1 tbsp any light coloured vinegar
- 1/2 tsp salt
- In a large bowl, add all ingredients and gently toss to combine.
Store: Refrigerate in an airtight glass container for up to 2 days.
Make Ahead: Refrigerate covered without salt and vinegar for up to 24 - 36 hours in advance. Finish and toss right before serving.
- Double the recipe if serving more than 4 people. Enough as a side for up to 10 burgers.
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