5.0 from 3 votes
Creamy Cilantro Mango Coleslaw
Try my Mexican inspired Creamy Cilantro Mango Coleslaw to top on fish tacos or eat on their own. They are a great dairy-free, gluten-free alternative.
Prep Time
35 mins
Total Time
35 mins
Servings: 6 servings
Calories: 296 kcal
Course:
Side Dish , Appetizer
Cuisine:
American
Ingredients
- 1-½ cups mayonnaise
- 1 bunch of cilantro
- 1 tablespoon cumin
- 1 tablespoon garlic
- 2 tablespoons apple cider vinegar
- 1 tablespoon lime juice
- 2 tablespoons water
- ½ teaspoon salt
- 1 bag shredded cabbage for coleslaw
- 1 cup diced mango
Instructions
- In a blender, combine the mayonnaise, cilantro, cumin, garlic, apple cider vinegar, lime juice, water, and salt. Blend for 30 seconds or until smooth and creamy.
- Remove from the blender and pour over shredded cabbage. Mix well until incorporated. Then add in the diced mango and mix again. Refrigerate for 30 minutes or until chilled and ready to serve. Enjoy within 48 hours of making it.
Cup of Yum
Notes
- I love using this on fish tacos!
Nutrition Information
Calories
296kcal
(15%)
Carbohydrates
39g
(13%)
Protein
4g
(8%)
Fat
14g
(22%)
Saturated Fat
2g
(10%)
Cholesterol
8mg
(3%)
Sodium
342mg
(14%)
Potassium
275mg
(8%)
Fiber
6g
(24%)
Sugar
26g
(52%)
Vitamin A
4346IU
(87%)
Vitamin C
63mg
(70%)
Calcium
93mg
(9%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 296
% Daily Value*
| Calories | 296kcal | 15% |
| Carbohydrates | 39g | 13% |
| Protein | 4g | 8% |
| Fat | 14g | 22% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 8mg | 3% |
| Sodium | 342mg | 14% |
| Potassium | 275mg | 6% |
| Fiber | 6g | 24% |
| Sugar | 26g | 52% |
| Vitamin A | 4346IU | 87% |
| Vitamin C | 63mg | 70% |
| Calcium | 93mg | 9% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.