An exotic take on a family favorite! Using frozen mango will enable you to enjoy this year round!
1 bag tri color slaw
4 c julienned bok choy
4 c julienned red cabbage
4 c julienned spinach or kale
1 lb shredded carrots
1 bunch cilantro chopped fine
2 c defrosted mango
1 c pumpkin seeds
sprinkle of sesame seeds
Add 2 oz of baked chicken breast to top of plated coleslaw with a little extra dressing.
Mix all vegetable ingredients in a large bowl. Cover and store in the refrigerator to be used all week long.When you’re ready to serve, top with a few pumpkin seeds, a sprinkle of sesame seeds and 1/2 c of frozen, defrosted mango.
Any type of fat free Mango Vinaigrette.
Any type of fat free Asian Marinade.
Or, if you’re feeing resourceful, try blending the following:
½ cup frozen chopped mango (partially defrosted)
1 T white wine vinegar
2 T water
2 t honey
½ t salt
dash of cayenne pepper to taste