Hey everyone, hope you’re having an amazing day today. Today, I will show you a way to prepare a special dish, pineapple-mango mexican slaw. It is one of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Great recipe for Pineapple-Mango Mexican Slaw. So I'm about to start my taco food truck biz and needed a nice light but savory slaw for my fish taco. Combine cabbage, mango, pineapple, red onion, cilantro, and jalapeno in large bowl. Pour dressing over vegetables and fruit; toss to combine.
Pineapple-Mango Mexican Slaw is one of the most well liked of current trending foods in the world. It is enjoyed by millions every day. It’s easy, it is quick, it tastes yummy. They’re nice and they look wonderful. Pineapple-Mango Mexican Slaw is something which I have loved my entire life.
To begin with this recipe, we have to first prepare a few ingredients. You can cook pineapple-mango mexican slaw using 18 ingredients and 3 steps. Here is how you can achieve it.
The ingredients needed to make Pineapple-Mango Mexican Slaw:
- Make ready Slaw:
- Make ready Green cabbage
- Take Purple cabbage
- Make ready Red onion
- Take Carrot
- Prepare Cilantro
- Make ready Pineapple
- Prepare Mango
- Take Poblano
- Get (Use whatever measurements and cuts you enjoy in your slaw)
- Prepare Dressing:
- Make ready 1/2 cup red wine vinegar
- Take 1/4 cup mayo
- Take 1/4 cup mango nectar
- Take 1 tbs sugar
- Get 1 tbs salt
- Get 1/2 tbs black pepper
- Get 1 tsp garlic powder
To make Pineapple Mango Slaw: Combine all ingredients in a large bowl. My friend describes this salad like this: it is a slaw like no slaw you've ever had before. It's tropical, fruity, crunchy, with hints of orange, pineapple, mango, mint and cilantro and crunchy, salty roasted macadamias on top. I have made it my lunch on several occasions by topping with shrimp and a drizzle of Sriracha.
Instructions to make Pineapple-Mango Mexican Slaw:
- Cut/Chop your slaw ingredients and place in container to refrigerate.
- Whisk together all dressing ingredients and place in airtight container and refrigerate for at least an hour if not two so that all of the ingredients meld together and the sugar and salt dissolve in the mixture.
- When ready, combine the slaw and the dressing and replace in the fridge for another hour to let the dressing absorb into the slaw mix. Enjoy!!
It's tropical, fruity, crunchy, with hints of orange, pineapple, mango, mint and cilantro and crunchy, salty roasted macadamias on top. I have made it my lunch on several occasions by topping with shrimp and a drizzle of Sriracha. In a large bowl, combine the first nine ingredients. This mango slaw is the perfect slaw for fish tacos, but you'll find yourself eating it all by itself too, because it is that good! I've only typed the word "slaw" three times so far and it already looks incredibly weird to me.
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