Mango and Red Cabbage Slaw
Show: Simply Delicioso with Ingrid Hoffmann
Episode: Sunset Dinner
Rate This RecipeRead users' reviews (27)
- Recipe categories: Fruit, Mango, Poultry, Vegetables, Cabbage,
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Total Reviews: 27
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By heartsongs94
Atlanta, GA
on March 21, 2013
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A friend shared this recipe with me and it's quite tasty. I made it as suggested the first time, but felt a different vinegar may help to boost the flavors of the ingredients. So, I used Balsamic vinegar instead of the cider vinegar and added one small chopped red onion. I loved it even more after changing it up. My suggestion is to use this recipe as your base, then be creative and make it your own.
By annanna
Las Vegas, NV
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.
By jennyinthekitchen
Maine
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.
By hgitwww_13091662
Coats, 73
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.
By apcoolfl
Deerfield Beach, 20
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.
By lharunk_11720561
Wellesley Hills, MA
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!
By john.parshley_1...
Canton, CT
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.
By danielvhoffman_...
Chicago, IL
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.
By Chef #1366064
denver co
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.
By amccord_6775466
Nashville, TN
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.