- 1-1/2 cups Mayonnaise
- 1 Bunch of cilantro
- 1 tablespoon cumin
- 1 tablespoon garlic
- 2 tablespoons Apple cider vinegar
- 1 tablespoon Lime juice
- 2 tablespoons Water
- 1/2 teaspoon Salt
- 1 bag shredded cabbage for coleslaw
- 1 cup diced mango
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.
Calories: 296kcal | Carbohydrates: 39g | Protein: 4g | Fat: 14g | Saturated Fat: 2g | Cholesterol: 8mg | Sodium: 342mg | Potassium: 275mg | Fiber: 6g | Sugar: 26g | Vitamin A: 4346IU | Vitamin C: 63mg | Calcium: 93mg | Iron: 3mg