Description
A vibrant slaw combining crunchy purple cabbage, sweet mango, and tart cranberries, offering a refreshing explosion of flavor perfect for summer gatherings.
Ingredients
Scale
- 2 cups purple cabbage, shredded
- 1 cup mango, diced
- 1/2 cup dried cranberries
- 1/4 cup red onion, thinly sliced
- 1/4 cup apple cider vinegar
- 2 tablespoons olive oil
- 1 tablespoon honey
- Salt and pepper to taste
Instructions
- Grab your large mixing bowl and combine the shredded purple cabbage, diced mango, dried cranberries, and finely sliced red onion. Toss gently to ensure an even distribution.
- In a separate bowl, whisk together the apple cider vinegar, olive oil, honey, salt, and pepper until the mixture is fully blended and slightly emulsified for a uniform dressing.
- Drizzle the dressing over the cabbage mixture, and toss thoroughly—make sure every piece gets a tasty coating.
- Allow the slaw to sit for about 10 minutes. This resting time lets the flavors meld beautifully, enhancing each bite.
Notes
For best flavor, prepare the slaw a few hours in advance and store in the refrigerator. Avoid over-tossing to maintain the crunch.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No Cooking Required
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 11g
- Sodium: 70mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 1g
- Cholesterol: 0mg
Keywords: slaw, salad, summer, vegan, purple cabbage