Jamaican Mango Coleslaw Recipe (No Trip to Jamaica Required, But...)! by Donna John

You may not need to go to Jamaica to try Chef Sam Davis’ Mango Coleslaw, but it will leave you considering that those unused vacation days may be best spent on those white sand beaches. Here’s her recipe! 

You’ll need:

• 1 large head green cabbage
• 1 medium head red cabbage
• 2 carrots, grated
• 1 medium red onion, thinly sliced in half moons
• 3 mangoes, cut from the pit and julienned
• 1/4 cup red wine vinegar
• 1/4 cup mango juice
• 1/4 cup Grace Classic Coconut Milk
• 1 tablespoon sugar
• 1 tablespoon salt
• 1 teaspoon black pepper

Here's how to make it:

1. Cut both heads of cabbage into fourths and thinly slice. Grate carrots. Thinly slice onion. Julienne the mangoes. Place all vegetables and the mango into a large bowl. 
2. Add in the vinegar, mango juice, coconut milk. Toss. Add the sugar, salt and black pepper. Toss. Adjust salt and sugar to taste. 

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

Take 30 seconds and join the 30Seconds community, and follow us on Facebook to get recipes in your newsfeed daily. Food, fun, health, happiness.