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Cabbage and Mango Slaw

Photo: Squire Fox; Styling: Carla Gonzales-Hart
Hands-on time 5 mins
Total time 5 mins
Yield Serves 6 (serving size: 2/3 cup)
We made this slaw to top tacos, but the tangy-sweet-hot salad can stand on its own as a side dish. Serve it alongside broiled pork chops or with your favorite jerk chicken. For extra heat, you can mix in a whole minced serrano chile rather than half.


  • 3 cups thinly sliced Savoy cabbage
  • 1 cup ripe peeled julienne-cut mango
  • 1/2 cup vertically sliced red onion
  • 2 tablespoons cider vinegar
  • 1 tablespoon olive oil
  • 1/8 teaspoon kosher salt
  • 1/8 teaspoon freshly ground black pepper
  • 1/2 serrano chile, seeded and minced

Nutrition Information

  • calories 51
  • fat 2.4 g
  • satfat 0.4 g
  • monofat 1.7 g
  • polyfat 0.3 g
  • protein 1 g
  • carbohydrate 7 g
  • fiber 2 g
  • cholesterol 0.0 mg
  • iron 0.0 mg
  • sodium 51 mg
  • calcium 18 mg

How to Make It

  1. Combine all ingredients in a medium bowl; toss to coat.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit