Red Cabbage and Mango Slaw - 23g Carbs, 4g Fiber
{Suggestion: Consider using a substitute for the sugar
or leave out. Take care, Gloria}
From: 2010 Today's Diet and Nutrition
1 head red cabbage, halved and very finely shredded
1 tsp salt
1 large ripe mango, peeled and thinly sliced
1 Tbsp chopped fresh cilantro leaves
Juice of 2 limes
1 Tbsp cider vinegar
1 Tbsp granulated sugar
Place the cabbage in a large bowl and toss it with the salt, using your
hands to press down firmly on the cabbage to encourage the cabbage to
release some of its moisture and better absorb the salt. Transfer the
cabbage to a colander and let it sit for 20 minutes to drain.
Using paper towels or a kitchen towel, squeeze as much liquid as possible
from the cabbage and place it in a clean, large bowl. Toss with the mango,
cilantro, lime juice, vinegar, and sugar. Let the coleslaw sit at room temperature for 10 minutes before serving.
Servings: 5
Nutrition per Serving:
94 Calories, 0g Total Fat, 0g Saturated Fat, 0g Polyunsaturated Fat,
0g Monounsaturated Fat, 0mg Cholesterol, 512mg Sodium,
23g Carbs, 4g Fiber, 3g Protein
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