Mango Cilantro Slaw Recipes

Steps:

• Make the dressing: Pulse the mayonnaise, Sriracha, lime juice, sugar, 1/4 cup cilantro and 1 tablespoon water in a mini food processor until smooth. (Or finely chop the cilantro and mix with the rest of the ingredients in a bowl.)
• Place the shrimp in a bowl and toss with 2 tablespoons of the dressing; set aside. Roughly chop the remaining 1/2 cup cilantro. Toss with the coleslaw mix, mango, red onion and the remaining dressing. Season with salt.
• Heat the vegetable oil in a large nonstick skillet over medium-high heat. Add the shrimp and cook, stirring occasionally, until opaque, about 3 minutes. Transfer the shrimp to a plate.
• Warm the taco shells as the label directs. Fill the shells with the shrimp and some slaw. Serve with the lime wedges and more Sriracha. Refrigerate any extra slaw for up to 3 days.

Steps:

• Whisk vinegar, oil, honey, mayonnaise, celery seed, poppy seeds, salt, and black pepper together in a bowl until smooth and creamy. Add cabbage, mango, cilantro, and green onions; toss until well-combined. Cover the bowl with plastic wrap and refrigerate until flavors blend, about 1 hour.

Steps:

• In a large bowl, combine all ingredients. Toss with tongs or a fork to combine.
• Refrigerate for at least 1 hour. Serve cold.

Steps:

• Toss julienned mango and jicama, red onion, radish and cilantro; add cumin, salt and cayenne. Drizzle with olive oil and lime juice.
• See all 50 Simple Salads

Steps:

• In a serving bowl, combine first 8 ingredients. Process dressing ingredients in a blender until smooth. Toss dressing with slaw at least 30 minutes before serving. Refrigerate.

Steps:

• SLAW PREP:
• Combine the mango, jalapenos, vinegar, sugar, water, and shallot in a saucepan. Cover and simmer until the mango is softened (about 10 minutes).
• Puree in food processor; then transfer to a large bowl.
• Add mayonnaise, cilantro, garlic, and lime juice. Add salt and pepper to taste.
• Add coleslaw mix (found in vegetable section of grocers) and toss to coat. Cover then refrigerate.
• CHICKEN PREP:.
• Place flour in a shallow bowl.
• Whisk eggs and milk in another shallow bowl.
• Pulse the cornflakes, almonds, and sesame seeds, sugar, red pepper and salt in a food processor until coarsely chopped. Transfer to a shallow bowl.
• Dredge the chicken strips in the flour...shake off excess flour. Then dip in egg mixture before rolling in the cornflake mix.
• Fry the chicken over moderately high heat until golden brown (about 6 min a batch).
• FINISHING: Set a two fried chicken fingers on a tortilla and top with slaw. Roll up and enjoy!

Steps:

• 1. To make the dressing: Pulse the mayonnaise, chili sauce, lime juice, sugar, 1/4 C cilantro and 1 Tablespoon water in mini food processor until smooth.
• 2. Place raw shrimp in a bowl and toss with two tablespoons of the dressing, set aside.
• 3. Roughly chop the remaining 1/2 C Cilantro. Toss with the coleslaw mix, mango, red union and the remaining dress. Season with salt if desired.
• 4. Heat the vegetable oil in a large skillet over medium-high heat. Add the shrimp and cook, stirring occassionally until opaque - about 3 minutes. Transfer shrimp to a plate.
• 5. Warm the taco shells as the label directs. Fill the shells with the shrimp and some slaw. Serve with lime wedges and chili sauce. Refridgerate any extra slow for up to 3 days.
• * We substituted Tostito Scoops for the taco shells and served cold. Put a little shrimp and slaw in each scoop.