Tangy Mango Slaw

Serves 4


½ cup (125 mL) Rubicon Mango Exotic Juice Drink

1 Tbsp (15 mL) red wine vinegar

1 Tbsp (15 mL) Dijon mustard

1/4 cup (60 mL) extra virgin olive oil

1/4 tsp (1 mL) salt + extra to taste

1/4 tsp (1 mL) freshly ground black pepper

1 ripe or green Kent Mango (non-fibrous), thinly sliced

¼ cup red cabbage, shredded

½ English cucumbers, julienned

½ carrot, julienned

¼ piece red onion, thinly, sliced

1 Tbsp (15 mL) fresh mint leaves or cilantro, diced

1. In a medium bowl, add Mango Exotic Juice Drink, vinegar, mustard, and whisk until combined.

2. Gradually whisk in the oil, season with salt, pepper and set aside.

3. In another medium bowl, add mango, cabbage, cucumbers, carrot, onion, and toss.

4. Pour ¼ cup of the dressing over the slaw mixture (store remaining dressing in the refrigerator) and toss again, garnish with mint leaves or cilantro. Cover with plastic wrap and chill in the refrigerator until ready to serve.

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