Like a lot of slaws, this one is best after it’s had a few hours to chill in the refrigerator, so make it ahead or even overnight, if you’d like. Use leftovers to wrap up in crispy chicken tacos or to top and dress a simple green salad.
Makes 8 servings
Ingredients
- 2 garlic cloves, finely chopped
- 1 cup mayonnaise
- 2 tablespoons white wine vinegar
- 2 tablespoons freshly squeezed lime juice
- 2 tablespoons sugar
- 1 tablespoon water
- 9 cups shredded red cabbage (from 1 head cabbage)
- 1 mango, diced
- 1 or 2 jalapeños, seeded, chopped
- 1 shallot, minced
- 1/2 cup chopped cilantro, chopped
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Directions
- In a large serving bowl, combine garlic, mayonnaise, vinegar, lime juice, sugar, and water. Stir to combine.
- Add cabbage, mango, jalapeño, shallot, and cilantro. Toss to combine. Season with salt and pepper. Cover and refrigerate for at least one hour or up to overnight before serving.
