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!
- 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)
In a large bowl, combine all the shredded cabbages, carrots, mango slivers and herbs.
Mix the Wilelaiki honey, lime juice, celery salt and pepper in a small bowl. Pour over the slaw and toss well.
Refrigerate for over an hour. Serve cold. Sprinkle with the chopped nuts just before serving to keep them crunchy.