Rainbow Coleslaw
- Minutes to Prepare:
- Number of Servings: 4
Ingredients
4 cups shredded cabbage1 medium red pepper1 medium yellow pepper1 medium green pepper1 mango1 Tbsp. olive oiljuice of ½ lemon - can use reconstituted lemon juicesaltdash of cumindash of cayenne
Slice your cabbage into fine shreds – not a thick cut.
Thinly slice the 3 different colored peppers. I do mine on a mandoline and then cut the rings in half.
Peel and cube a fresh mango or use defrosted frozen chunks but then you need to cut them into smaller cubes.
Throw all of the veggies and mango in a large salad bowl.
Dress with 1 olive oil, lemon juice, salt, a sprinkle of cumin, and a sprinkle of cayenne. I just drizzle the olive oil all over the veggies and do same with lemon juice and then sprinkle on the seasonings to taste. I do not mix the dressing in a separate bowl. You are only using 1 Tbsp. of olive oil and you need every drop for the salad to taste good – so dress it right there in the bowl.
Number of Servings: 4
Recipe submitted by SparkPeople user TRAVELNISTA.
Thinly slice the 3 different colored peppers. I do mine on a mandoline and then cut the rings in half.
Peel and cube a fresh mango or use defrosted frozen chunks but then you need to cut them into smaller cubes.
Throw all of the veggies and mango in a large salad bowl.
Dress with 1 olive oil, lemon juice, salt, a sprinkle of cumin, and a sprinkle of cayenne. I just drizzle the olive oil all over the veggies and do same with lemon juice and then sprinkle on the seasonings to taste. I do not mix the dressing in a separate bowl. You are only using 1 Tbsp. of olive oil and you need every drop for the salad to taste good – so dress it right there in the bowl.
Number of Servings: 4
Recipe submitted by SparkPeople user TRAVELNISTA.
Nutritional Info Amount Per Serving
- Calories: 114.5
- Total Fat: 4.0 g
- Cholesterol: 0.0 mg
- Sodium: 19.1 mg
- Total Carbs: 20.7 g
- Dietary Fiber: 4.3 g
- Protein: 2.5 g
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