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Recipe courtesy of Food Network Kitchen
From: Food Network Magazine

Mango-Peanut Slaw

  • Level: Easy
  • Yield: 6 to 8 servings
  • Total: 2 hr 10 min (includes chilling)
  • Active: 10 min
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Directions

  1. Whisk 1/2 cup mayonnaise, 1/4 cup hot mango chutney, the juice of 3 limes, 1/2 teaspoon kosher salt and 1/2 to 1 finely chopped Thai chile in a large bowl. Add 8 cups shredded coleslaw mix, 1 julienned mango, 1 thinly sliced red bell pepper and 4 sliced scallions; toss. Refrigerate 2 hours. Toss with 1/2 cup fresh cilantro and 1/2 cup chopped peanuts before serving.

Photograph by Bobbi Lin

Categories:

Asian Thai Nut Recipes Cabbage Recipes Fruit Mango Side Dish

More from:

Spring Produce at Its Best

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1 Review
Add Your Review

Michele F.

Super delicious! Loved the different textures. Shredded napa cabbage, purple cabbage and carrots in place of bagged slaw mix, and used a serrano instead of the Thai chile (couldn't find).

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