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Mango and Red Cabbage Slaw Recipe

Mango and Red Cabbage Slaw

Ingrid Hoffmann

Recipe courtesy Ingrid Hoffmann

Show: Simply Delicioso with Ingrid HoffmannEpisode: Sunset Dinner

Rated: 4 stars out of 5Rate This RecipeRead users' reviews (26)

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Average Rating:

Total Reviews: 26

Showing 1-10 of 26

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  • on April 30, 2012

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    Made this to go with Ropa Vieja. It was light,delicious and complimented the heaviness of the stew. Will definately make again with Tex-Mex food.

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  • on March 07, 2011

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    I took the suggestion of another reviewer and added crushed pineapple which made this dish perfect. It's a gorgeous salad and the perfect accompaniment to ropa vieja and rice and beans.

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  • on August 22, 2010

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    This was easy, tasty and beautiful. You can make it the day before which is nice, especially if you a fixing a large meal. It adds fruit, color and fun to any meal. Take it to your next pot luck and wow your family and friends.

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  • on July 22, 2009

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    I recently made this dish and I was not a fan of the original recipe. However, once I added some canned pineapple and sweetened coconut flakes that I had on hand, it was much better. I also added a little more sugar. After I fixed it the slaw was excellent! I have a big mango tree and it was a unique way to use some of the many mangos in my yard.

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  • on March 08, 2009

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    Different combo of flavors (for me was "delicioso" - very refreshing and satisfying - great for dieters, as recipe is essentially fat-free with low sugar content and low calorie - added lilme zest as well as the lime juice - I've made this recipe several times - one of my favorites!

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  • on April 04, 2008

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    Excellent recipe! The flavor combination was unique and tasty. We've even used peaches instead of the mango and honey instead of the sugar.

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  • on January 27, 2008

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    This recipe was pretty good and the colors are really amazing. If you don't like cabbage, you can replace it with beets. They pair extremely well with mangos and you get to keep the great color combination. Also, try a few crumbles of blue cheese on top.

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  • on October 28, 2007

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    first off, this country is a melting pot...of all cultures. INGRID IS TRYING TO SHOW US ANOTHER ASPECT OF COOKING. I personally hate most mexican food and german cuisine does nothing for me. when i visited Thailand, i fell in love with the cuisine. Everybody knows the English can't cook (laugh...that's we we have trifle.

    Give the lady a break. She is fun and energetic and is trying to bring some spice and color to our otherwise "fried chicken with grits" world. Yes, she is pretty and has hair.

    Well get over your dumbness. If you don't like the recipe toss it. It is only food not a federal case.

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  • on October 27, 2007

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    This was a great new combination of ingredients for slaw. I had half a head of red cabbage left from making braised cabbage and this was a great use for it.Very refreshing with the wonderful ribs. Thanks for a new twist on our old recipe.

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  • on August 14, 2007

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    Very refeshing and flavorfull, great for anyone counting calories. Wonderful for summer cookouts.
    Jane
    New Berlin, WI

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