Fish Taco Slaw With Mango

Ingredients

• 3 cups green cabbage (thinly shredded )
• 1 cup purple cabbage (thinly shredded )
• 1 firm mango (chopped in small strips or cubes)
• 1 fresh jalapeño (finely chopped, optional)
• ½ cup fresh cilantro (finely chopped)
• Sliced radishes, red onions, and/or shredded carrots (optional)
• ¾ cup Light mayonnaise
• 3 Tablespoons fresh lime juice (1 ½ limes)
• 1 teaspoon kosher or sea salt
• ½ teaspoon black pepper

Steps

1. 1

   Place the shredded cabbage and chopped mango and jalapeño, in a large bowl. Chop the cilantro and add it to the bowl as well.

2. 2

   Toss the ingredients together to ensure an even distribution.

3. 3

   In a separate bowl, combine the mayonnaise, lime juice, salt, and pepper. Whisk the ingredients together until they are well combined. Adjust the seasoning according to your taste preferences.

4. 4

   Pour the dressing over the shredded cabbage and mango mixture. Use a spatula or tongs to gently toss and coat the vegetables with the dressing.

5. 5

   Cover the bowl with plastic wrap or a lid and refrigerate the coleslaw for at least 30 minutes before serving. This resting time allows the flavors to meld together and enhances the overall taste of the coleslaw.