Weight Watchers Asian Cabbage Mango Slaw Recipes

WEIGHT WATCHERS ASIAN CABBAGE MANGO SLAW

Steps:

• 1. JULIENNE THE MANGO (CUT INTO STRIPS) COMBINE WITH CABBAGE, CARROTS, SCALLIONS & TOSS TOGETHER IN LARGE BOWL.
• 2. PREPARE DRESSING BY WHISKING TOGETHER RICE VINEGAR, SOY SAUCE, LIME JUICE, SLOWLY WHISK IN OIL.
• 3. POUR DRESSING OVER CABBAGE MIXTURE & TOSS TO COAT. LET IT SIT AT LEAST 15-20 MINS. TO LET THE DRESSING SOAK IN.
• 4. SERVED SPRINKLED WITH SESAME SEEDS
• 5. SERVINGS 6 SERVING SIZE 1/2C POINTS 2 CALORIES 62.9 FAT 2.7G PROTEIN 1.1G CARBS 10.1G SUGAR 6.3 FIBER 1.9G
• 6. YOU COULD POSSIBLY ADD 1C RED SHREDDED CABBAGE ALONG WITH 1C OF REGUALR SHREDDED CABAGE TO GIVE THE SLAW A MORE COLORFUL LOOK.

MANGO SLAW

Steps:

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

CITRUS-ASIAN SLAW (WEIGHT WATCHERS)

Steps:

• In large bowl combine all the veggies, mint and jalapenos. In small bowl combine marmalade, soy, vinegar, sesame oil and salt. Drizzle over slaw and toss well to combine. serve sprinkle with sesame seeds.

BLACKENED FISH TACOS WITH CABBAGE MANGO SLAW

Steps:

• Combine all the slaw ingredients and refrigerate.
• Mix the dried spices and seasoning together in a small bowl, squeeze the lime on the fish then rub the seasoning onto fish.
• Heat a cast iron skillet on grill or stove on high heat till really hot. Spray with nonstick oil spray.
• Cook fish until opaque in the center and well browned on the outside, about 5 minutes on each side.
• Heat the corn tortillas on the grill until they slightly char, about 1 to 2 minutes.
• Cut the fish into 8 pieces (or you can flake it if it's easier).
• Divide the fish equally between 8 tortillas and top each with 1/2 cup slaw. Serve with lime wedges.