Tropical Coleslaw

<h2 class="subheader">Refreshing Summer Slaw</h2> This fresh, homemade ‘slaw is a light, refreshing take on the traditional summer salad. Made with freshly sliced cabbage, chunks of ripe, juicy mango and just enough creamy, lemon dressing, this cool, crisp coleslaw makes a delicious side dish for all of your favorite summertime meals.

Total Time

20m

Prep Time:15m

Yields:8

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Ingredients

head green cabbage, shredded

mango, finely chopped (about 1 cup)

medium tomato, cored, seeded and finely chopped (about 1 cup)

3 tbsp.

GOYA® Mayonnaise

1 tsp.

GOYA® Lemon Juice

1 tsp.

finely chopped fresh cilantro

½ tsp.

GOYA® Adobo All-Purpose Seasoning with Pepper , to taste

¼ tsp.

sugar

¼ tsp.

GOYA® Crushed Red Peppers

Directions

Kitchen View

Step 1

In medium bowl, mix together cabbage, mango, tomato, mayonnaise, lemon juice, cilantro, adobo, sugar and hot pepper flakes until combined.

Step 2

Cover; refrigerate until cabbage wilts, but retains its crunch, at least 20 minutes, or up to 8 hrs. Serve cold or at room temperature.

Shred cabbage in seconds

Shredding cabbage for use in coleslaw, tacos and more is easy and requires no fancy kitchen gadgets – just a cutting board and a knife. First, remove and discard any loose cabbage leaves. Then, halve the cabbage through the root. To remove the stem, which is too tough to eat, cut a “V” shape outside of the solid white core so it comes out in a single wedge. Now, begin shredding: Place one cabbage half on the cutting board cut-side down. Finely slice the cabbage by making vertical cuts about 1/8” apart. Repeat with the remaining half. Transfer shredded cabbage to a bowl.

Products in this Recipe

Mayonnaise

Lemon Juice

Adobo All-Purpose Seasoning with Pepper

Crushed Red Peppers

Shred cabbage in seconds

Shredding cabbage for use in coleslaw, tacos and more is easy and requires no fancy kitchen gadgets – just a cutting board and a knife. First, remove and discard any loose cabbage leaves. Then, halve the cabbage through the root. To remove the stem, which is too tough to eat, cut a “V” shape outside of the solid white core so it comes out in a single wedge. Now, begin shredding: Place one cabbage half on the cutting board cut-side down. Finely slice the cabbage by making vertical cuts about 1/8” apart. Repeat with the remaining half. Transfer shredded cabbage to a bowl.