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Refreshing Summer Slaw
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.
Ingredients
½
head green cabbage, shredded
1
mango, finely chopped (about 1 cup)
1
medium tomato, cored, seeded and finely chopped (about 1 cup)
3 tbsp.
tbsp. GOYA® Mayonnaise
1 tsp.
GOYA® Lemon Juice
1 tsp.
finely chopped fresh cilantro
½ tsp.
GOYA® Adobo All-Purpose Seasoning with Pepper, or to taste
¼ tsp.
sugar
¼ tsp.
GOYA® Crushed Red Peppers
Directions
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.
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