Coconut Mango Slaw Recipes
MANGO SLAW
There is absolutely nothing new about coleslaw, but there is something slightly intriguing about coleslaw with mangos. Often, when we think of coleslaw, we think of it as a side for fish and chips, barbecue, or heavy, mayonnaise-drenched cabbage. But just think about the cool, crunchy sweetness of the cabbage, carrots and mango, paired with the spicy kick of jerk chicken. What's a better combination? You also don't have to serve it as a side: It can be tucked into a sandwich or wrap. One of the best things about this recipe is that all the ingredients are readily available, and there are many shortcuts you can take, like using a bagged mix. Who wants to ruin their knuckles on a box grater, or break out the food processor?
Provided by Millie Peartree
Categories salads and dressings, slaws, side dish
Time 5m
Yield 3 cups
Number Of Ingredients 7
Steps:
- In a large bowl, combine all ingredients. Toss with tongs or a fork to combine.
- Refrigerate for at least 1 hour. Serve cold.
COCONUT-MANGO SLAW
Cole slaw gets a tropical upgrade! Sliced mango, fresh lime juice, and sweet coconut milk are added to a bag of store-bought cole slaw mix for a light and bright take on slaw.
Provided by Food Network Kitchen
Categories side-dish
Time 5m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Whisk 3/4 cup canned coconut milk with the juice of 3 limes. Add one 14-ounce bag coleslaw mix, 1 mango (cut into matchsticks) and 1 cup chopped roasted salted peanuts; toss and season with salt and pepper.
MANGO COCONUT SAUCE
This very simple recipe for mango coconut cream sauce has a dash of lime. It can be served over grilled chicken with rice or egg noodles
Provided by *CrazyChef*
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 25m
Yield 6
Number Of Ingredients 4
Steps:
- Place the mangoes into a blender, and blend until smooth. Pour the mango puree, coconut milk, heavy cream, and lime juice into a saucepan and blend thoroughly; bring to a boil over medium heat. Serve immediately.
Nutrition Facts : Calories 204.4 calories, Carbohydrate 13.8 g, Cholesterol 40.8 mg, Fat 17.2 g, Fiber 1.6 g, Protein 1.6 g, SaturatedFat 12.2 g, Sodium 16.5 mg, Sugar 10.3 g
More about "coconut mango slaw recipes"
CREAMY COCONUT COLESLAW RECIPE - NATASHASKITCHEN.COM
From natashaskitchen.com
Estimated Reading Time 3 mins
- In a small bowl or measuring cup, whisk together 1/2 cup mayo, 1/4 cup coconut milk, 1 tsp horseradish sauce, 2 tsp sugar, 2 tsp apple cider vinegar (
- or lemon juice - honestly I tested both and liked them. My husband liked the vinegar slightly more so I went with that one for this batch).
- In a medium bowl, combine thinly sliced green cabbage with very thinly sliced purple cabbage. I like the contrast of larger green cabbage pieces with thinner purple mixed in.
- Once the dressing is creamy and smooth, pour it over your prepared cabbage and stir well. Just before serving, give it a quick stir to make sure any dressing at the bottom coats the cabbage. So yummy!
EASY CHICKEN FAJITAS WITH THAI MANGO SLAW AND …
From halfbakedharvest.com
Estimated Reading Time 5 mins
- Start by making the rice. Add the coconut milk and coconut water to a medium size pot. Bring to a low boil and then add the rice, salt, unsweetened coconut and coconut oil. Stir to combine and then place the lid on the pot and turn the heat down to the lowest setting possible. Allow the rice to cook ten minutes on low and then turn the heat off completely and let the rice sit on the stove, covered for another 20 minutes (don't take any peeks inside!). After 20 minutes remove the lid and fluff the rice with a fork. Serve inside the fajitas or on the side. Note that rice can cook differently for everyone, this is just what works for me.
- While the rice is cooking make the fajitas. In a large bowl combine the olive oil, garlic, lime juice, brown sugar, chili powder, smoked paprika and cumin. Add the chicken and toss well. Cover the bowl and place in the fridge while you work on the slaw, at least 15 minutes. *This can be done a day in advance and refriderated overnight.
- To make the slaw, combine the lime juice, olive oil, fish sauce, sweet thai chili sauce, chili powder and cilantro in a medium size bowl. Add the mangos and red pepper. Toss well and the add the avocado and toasted coconut. Gently toss the avocado and coconut in with the rest of the slaw. Set aside until ready to use.
- Heat a large skillet over high heat and add 1 tablespoon of peanut oil. When the skillet is hot (but not smoking) add the chicken and juice left in the bowl. Stir fry for 2 to 3 minutes or until the chicken is cooked through and begining to caramelize. Remove the chicken from the pan. To the same pan add the peppers and stir fry for 3 minutes. Add the chicken back to the pan and toss with peppers. Remove from the heat.
THAI SLAW WITH COCONUT MANGO DRESSING | GET INSPIRED …
From getinspiredeveryday.com
Estimated Reading Time 4 mins
- Cut the core out of the cabbage and shred it by cutting it finely with a knife. You can also cut it into wedges and feed it into a food processor to speed things up a bit.
- Cut the bell pepper in half and remove the core and seeds. Cut each half into thin strips, 1/4″ and then cut the strips crosswise in half to make shorter ‘matchsticks’.
- Peel the mango and cut the fruit away from the pit. You can either cut the mango into strips or into bite sized cubes.
COCONUT SHRIMP WITH MANGO SLAW | ULTIMATE PALEO GUIDE
From ultimatepaleoguide.com
Estimated Reading Time 3 mins
- Combine the cabbage, jalapeno, mango cilantro, and lime juice in a large bowl and toss. Set aside.
- In a wide, shallow dish, combine the coconut, almond flour, garlic, and cayenne. In a separate bowl, beat the egg.
- Dip the shrimp in the egg, followed by the coconut mixture. Lay the shrimp on a parchment lined baking sheet.
TROPICAL COCONUT SHRIMP TACOS - TASTES LOVELY
From tasteslovely.com
Estimated Reading Time 4 mins
- In a medium size mixing bowl, combine the mayonnaise, lime juice, chili powder and salt. Stir to combine. Add in the shredded coleslaw and stir to combine. Set aside, or refrigerate in an airtight container for up to 3 days.
- In a medium size mixing bowl, combine the papaya, mango, red onion, cilantro, lime juice and salt. Stir to combine. Set aside, or refrigerate in an airtight container for up to 3 days.
- In a small mixing bowl, add the eggs. On a plate, combine the panko bread crumbs, shredded coconut and salt. Stir to combine. Dredge the shrimp in the egg mixture, allow the excess to drip off, then coat in the panko coconut mixture. Set aside on a plate. Repeat with all the shrimp.
- Assemble the tacos by layering the chili lime coleslaw, coconut shrimp, and topping with mango papaya salsa. Best served warm.
PINEAPPLE COCONUT COLESLAW (NO-MAYO) - SLENDER …
From slenderkitchen.com
Estimated Reading Time 6 mins
- Toss together the coleslaw mix, pineapple, green onions, and cilantro. In another bowl, mix together the coconut milk, pineapple juice, vinegar, salt, and pepper.
- Toss the cabbage mixture with the dressing, massaging it into the cabbage. Refrigerate for at least 30 minutes before serving.
COCONUT SHRIMP TACOS WITH MANGO SLAW - SOUL DAM …
From souldamgood.com
Estimated Reading Time 6 mins
- If using a deep fryer, add vegetable oil and preheat. If you are using a pan, use a deep pan and fill with enough oil to cover the shrimp. Heat the oil over medium heat. To test if the oil is hot enough, add a small drip of water to the oil. If it sizzles, it's ready to go.
- Line up 3 medium sized bowls. In the first bowl combine the flour, garlic powder, salt & pepper. Add the eggs to the second bowl, and in the third bowl combine the coconut, panko bread crumbs, cajun seasoning, and salt & pepper.
- Dip each shrimp in the flour mixture, shaking off the excess flour as you go, then coat in the egg, then coat with the coconut/bread crumb mixture. I find it's easiest to use a fork while breading to avoid coating your fingers as well.
- Once coated, drop the shrimp into the pre-heated oil. Work in batches being careful not to overcrowd the pan. Keep an eye on the shrimp, it will likely only need a minute or two. It's ready when the breading is light brown and crispy. Scoop the shrimp out with a slotted spoon and transfer to a paper towel lined dish to absorb the excess oil. Once all the shrimp is cooked, remove the oil from the heat and set the shrimp aside.
SHRIMP TACOS WITH COCONUT COLESLAW & MANGO SALSA
From natashaskitchen.com
Estimated Reading Time 5 mins
- Combine 1/2 tsp chili powder, 1/2 tsp cayenne pepper, 1/2 tsp cumin and 1/2 tsp salt and sprinkle over shrimp. Stir shrimp to coat evenly.
- Visit: https://natashaskitchen.com/2014/04/01/creamy-coconut-coleslaw-recipe/ for the full recipe & tutorial.
- In a medium bowl, combine: diced red onion, 2 Tbsp jalapeños, 1/4 bunch chopped cilantro, diced mango and diced avocado then drizzle in 3 Tbsp fresh lemon juice and stir to combine.
- When ready to serve, heat a medium skillet over medium heat and add 2 Tbsp olive oil. Stack 2 tortillas on top of each other and once the oil is hot, saute until the bottom is golden (no need to flip the tortillas). You'll see the top one curl up; this is a good thing. The top one should be warm not toasted. Repeat with remaining tortillas.
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