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Creamy Cilantro Mango Coleslaw
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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.
Course Appetizer, Side Dish
Cuisine American
Prep Time 35 minutes
Total Time 35 minutes
Servings 6 servings
Calories 296kcal
Author Katie

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.

Notes

I love using this on fish tacos!

Nutrition

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