Tangy Mango Coleslaw for Picnics

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Tangy Mango Coleslaw

We are celebrating the 4th of July this year with a family potluck along the shores of Honaunau.  This recipe makes a perfect salad to bring to a Hawaiian picnic on the beach. Crunchy, sweet, and tangy , this is not your ordinary coleslaw. There is no mayonnaise in this salad either, making it an ideal dish for a picnic, barbecue or potluck on a hot summer day.  I love to take advantage of all the mangoes and limes in season right now; they add a special dimension to this dish and the little bit of honey in the dressing makes it oh so good! 

This is a very easy salad to make; if you are in a rush, you can even use prepackaged coleslaw bought in a bag at your local grocery store. However, I find shredding cabbage a simple task, so I prefer to use fresh, crisp, local cabbage and carrots.

This also makes a delicious topping for pulled pork (or jackfruit) sandwiches!

Mango Coleslaw

Ingredients:

  • 6 cups shredded cabbage (I used green, red and Napa)
  • 1 large slightly firm mango, peeled, pitted and thinly sliced (I used a large  mango about the size of a child's head called a Kona King! Use 2 or 3 mangoes if needed to make about 2.5 cups)
  • 1  cup grated carrots
  • 1/2 cup chopped fresh cilantro
  • 1/2 cup chopped fresh mint
  • 4 Tablespoons fresh lime juice
  • 2 Tablespoons Organic Wilelaiki Honey
  • 1/2 teaspoon celery salt
  • 1/2 teaspoon freshly ground pepper
  • 1 cup chopped salted, roasted Macadamia nuts (optional)

Directions:

  1. In a large bowl, combine all the shredded cabbages, carrots, mango slivers  and herbs.

  2. Mix the Wilelaiki honey, lime juice, celery salt and pepper in a small bowl. Pour over the slaw and toss well.

  3. Refrigerate for over an hour. Serve cold. Sprinkle with the chopped nuts just before serving to keep them crunchy.

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