Mango Lime Confetti Slaw

Mangoes add a tropical feel to any savory dish they’re added to. With no added oil, gluten-free and soy-free, this colorful slaw will fit into almost any diet.

The slaw is simple to make. Just combine mango pulp or fresh mango chunks into a food processor with lime juice and a few spices. Whirl it up and it’s ready to go. Okay, there are a few more steps, but it’s just about that easy.

You can buy all your veggies pre-shredded and I did that for my radishes by using Dandy Radish MiniSticks. I used my food processor for the zucchini and carrots using my small shredding blade.

You can make this a main dish salad by adding some grilled tofu or tossing in some pre-cooked chickpeas or kidney beans. Both go great with the sweet and spicy Caribbean flavors. You can pretend you’re in a tropical paradise by drinking a frozen cocktail in front of the fan or your a/c. Happy summer!

Print Recipe

5 from 1 vote

Mango Lime Confetti Slaw

Author: Kathy Hester

Ingredients

• 2 cups shredded carrots
• 1 1/2 cups shredded zucchini
• 2 cups finely chopped green cabbage
• 2 cups finely chopped purple cabbage
• 2 8 ounce bags Duda Farm Fresh Dandy Radish MiniSticks
• Dressing: Flesh from 2 mangos
• zest and juice of 2 limes
• 1/2 teaspoon salt
• 1/2 teaspoon jerk seasoning
• pinch hot pepper powder optional

Instructions

• Add the carrots, zucchini, cabbage and radishes to a large mixing bowl and set aside.
• Add the dressing ingredients to a food processor and process until smooth.
• Pour dressing over the veggies in and mix well.
• This keeps in the fridge for up to 4 days.