Mango Slaw With Lime Ginger Vinaigrette Recipes

LIME VINAIGRETTE

My family and I have been enjoying this lime vinaigrette recipe for so long, I don't even remember where I got it from. Sometimes I add dried basil and anchovy paste to add a little variation to the dressing. -Marian Brown, Mississauga, Ontario

Provided by Taste of Home

Time 10m

Yield 0.5 cup

Number Of Ingredients 7

Lime Vinaigrette image

Steps:

Place first 6 ingredients in blender. While processing, gradually add oil in a steady stream.

Nutrition Facts : Calories 131 calories, Fat 14g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 156mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 0 fiber), Protein 0 protein. Diabetic Exchanges

Ingredients

1/4 cup lime juice
2 garlic cloves
1/4 teaspoon Dijon mustard
1 teaspoon honey
1/4 teaspoon salt
Dash pepper
1/4 cup olive oil

ISLAND MANGO SLAW

The cooling effect of mango and Greek yogurt meets jalapeno spice in this snappy take on a slaw. To ensure ripeness, you may want to buy your mango a day or two ahead. -Jenn Hall, Collingswood, New Jersey

Provided by Taste of Home

Categories Lunch Side Dishes

Time 25m

Yield 12 servings.

Number Of Ingredients 18

Island Mango Slaw image

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.

Nutrition Facts : Calories 66 calories, Fat 1g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 188mg sodium, Carbohydrate 13g carbohydrate (9g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges

Ingredients

1/2 medium head Savoy cabbage, thinly sliced into 3-inch strips (about 8 cups)
1/2 small head red cabbage, thinly sliced into 3-inch strips (about 6 cups)
2 medium carrots, cut into thin 2-inch strips
1 small sweet yellow pepper, cut into thin 2-inch strips
1 small sweet red pepper, cut into thin 2-inch strips
1 small red onion, halved and thinly sliced
1/2 medium mango, peeled, cut into thin 2-inch strips
1/2 jalapeno pepper, seeded and finely chopped
DRESSING:
1/2 cup plain Greek yogurt
1/4 cup thawed orange juice concentrate
4 teaspoons lime juice
1/2 teaspoon olive oil
1/2 medium mango, peeled and coarsely chopped
2 teaspoons minced fresh gingerroot
1 teaspoon kosher salt
1/2 jalapeno pepper, seeded and coarsely chopped
1/4 teaspoon pepper

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

Mango Slaw image

Steps:

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

Ingredients

1 (8-ounce) bag coleslaw (about 3 cups)
2 large, slightly firm mangoes (about 1 3/4 pounds), peeled, pitted and thinly sliced (about 2 cups)
1/2 cup chopped fresh cilantro
2 tablespoons freshly squeezed lime juice
1 tablespoon honey or agave syrup
1/4 teaspoon celery salt
1/4 teaspoon freshly ground black pepper

COLESLAW WITH CUMIN-LIME VINAIGRETTE

Provided by Bobby Flay

Categories side-dish

Time 15m

Yield 8 servings

Number Of Ingredients 11

Coleslaw with Cumin-Lime Vinaigrette image

Steps:

For the dressing: Place all ingredients in a blender and blend until smooth.
For the slaw: Combine all ingredients in a large bowl, toss with the dressing and season with salt and pepper, to taste.

Nutrition Facts : Fat 13.5 grams, SaturatedFat 2 grams, Cholesterol 0 milligrams, Sodium 171 milligrams, Carbohydrate 13 grams, Fiber 4.5 grams, Protein 2 grams, Sugar 7 grams

Ingredients

1/3 cup fresh lime juice
1/2 teaspoon ground cumin
2 cloves garlic, chopped
Few dashes Bobby Flay's Hot Sauce, or your favorite
1/2 cup olive oil
3 carrots, peeled and shredded
1 medium head green cabbage, shredded
1 red bell pepper, julienned
1 red onion, thinly sliced
1/2 cup chopped fresh cilantro
Salt and pepper

MANGO SLAW WITH LIME-GINGER VINAIGRETTE

Categories Fruit Vegetable Side No-Cook Vegetarian

Yield Makes 4 servings

Number Of Ingredients 14

MANGO SLAW WITH LIME-GINGER VINAIGRETTE image

Steps:

Mix together mango,cabbage, cucumber, carrot, green onion, green pepper and tomato. Whisk together ingredients for vinaigrette: lime juice, canola oil, salt, pepper, sugar, poppy seeds and grated ginger. Toss vinaigrette into prepared fruit and vegetables and let sit for 10 minutes.

Ingredients

1 mango, peeled and finely chopped
3 cups shredded green cabbage
1/4 green pepper, diced
1/4 English cucumber, diced
1/2 tomato, diced
2 green onions, finely sliced
1/2 medium carrot,finely grated
Juice of 2 limes
1 Tbsp. finely grated fresh ginger
1/8 tsp. poppy seeds
1/4 cup canola oil
a few grindings ground pepper
1 tsp. white sugar
1/4 tsp salt

EMILY'S HONEY LIME COLESLAW

Here's a refreshing take on slaw with a honey-lime vinaigrette rather than the traditional mayo. It's a great take-along for all those summer picnics. -Emily Tyra, Milwaukee, Wisconsin

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 8 servings.

Number Of Ingredients 12

Emily's Honey Lime Coleslaw image

Steps:

Whisk together the first 7 ingredients until smooth. Gradually whisk in oil until blended. Combine cabbage, carrots and green onions; toss with lime mixture to lightly coat. Refrigerate, covered, 2 hours. Sprinkle with cilantro.

Nutrition Facts : Calories 86 calories, Fat 5g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 170mg sodium, Carbohydrate 10g carbohydrate (7g sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges

Ingredients

1-1/2 teaspoons grated lime zest
1/4 cup lime juice
2 tablespoons honey
1 garlic clove, minced
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon crushed red pepper flakes
3 tablespoons canola oil
1 small head red cabbage (about 3/4 pound), shredded
1 cup shredded carrots (about 2 medium carrots)
2 green onions, thinly sliced
1/2 cup fresh cilantro leaves

MANGO-AVOCADO SALAD WITH LIME VINAIGRETTE

Inspired by Vietnamese green papaya salad, this salad stars ripe, juicy mangoes and dresses them in the classic punchy lime-fish sauce dressing. Tender torn greens, crunchy sweet snap peas and creamy avocado round out this dish with both crispy and creamy bites. The cooling salad is the perfect side to accompany grilled or roasted fish, chicken, or steak. If mangoes are unavailable, tomatoes or sweet stone fruit like peaches are tasty options.

Provided by Kay Chun

Categories lunch, weeknight, salads and dressings, appetizer, side dish

Time 15m

Yield 8 to 10 servings

Number Of Ingredients 12

Mango-Avocado Salad With Lime Vinaigrette image

Steps:

In a large bowl, combine oil, lime juice, shallot, fish sauce, sugar and garlic; season with salt and pepper. Whisk until well blended, then stir in half of the cilantro. Reserve half of the dressing in a small bowl for serving.
Arrange lettuce in an even layer on a serving platter. Add mangoes, snap peas and avocados to the large bowl and gently toss to evenly coat in the dressing.
Arrange salad over lettuce and garnish with the remaining cilantro. Serve with the reserved dressing on the side, for drizzling.

Ingredients

3/4 cup extra-virgin olive oil
1/4 cup freshly squeezed lime juice (from 2 limes)
1/4 cup minced shallot
1 tablespoon fish sauce
1 teaspoon granulated sugar
1/4 teaspoon minced garlic
Kosher salt and black pepper
1/2 cup chopped cilantro leaves and tender stems
1 large head Boston or butter lettuce (1 pound), trimmed and leaves torn into large pieces
2 ripe mangoes, sliced or cubed
8 ounces snap peas, trimmed and thinly sliced on the diagonal
2 ripe avocados, sliced or cubed

GINGER-LIME COLE SLAW

This is a light, non-mayonnaise based, slaw that's a little different than the ordinary cole slaw. It's especially good when paired with bbq food or fish and chips.

Provided by GREG IN SAN DIEGO

Categories Salad Dressings

Time 20m

Yield 4 serving(s)

Number Of Ingredients 11

Ginger-Lime Cole Slaw image

Steps:

Chill cabbage, carrots, onions and cilantro.
Combine and wisk lime juice, sugar, oil, ginger, salt and pepper to taste and red pepper (optional) in a small bowl.
Place all other ingredients in a large bowl.
Toss the salad with the dressing.
Refrigerate salad 10 minutes before serving.

Nutrition Facts : Calories 63.8, Fat 0.2, Sodium 45.8, Carbohydrate 15.8, Fiber 2.8, Sugar 10.7, Protein 1.3

Ingredients

1 cup shredded red cabbage
2 cups shredded green cabbage
1 1/2 cups matchstick-cut carrots
1/4 cup chopped green onion
3 tablespoons lime juice
2 tablespoons sugar
2 tablespoons chopped fresh cilantro or 2 tablespoons parsley
2 teaspoons vegetables or 2 teaspoons canola oil
1 1/2 teaspoons grated fresh ginger
salt & freshly ground black pepper
1/8 teaspoon red pepper flakes (optional)

JICAMA MANGO SALAD WITH CILANTRO AND LIME

A crisp and refreshing jicama salad, this salad goes really well with any Mexican or Asian dish.

Provided by GF mama

Categories Salad Vegetable Salad Recipes

Time 45m

Yield 8

Number Of Ingredients 9

Jicama Mango Salad with Cilantro and Lime image

Steps:

Toss jicama, red pepper, mango, and red onion together in a large bowl. Set aside.
Stir cilantro, lime juice, honey, salt, and cayenne pepper together in a bowl.
Pour the cilantro mixture over the jicama mixture and toss to coat. Cover the bowl with plastic wrap and refrigerate for at least 15 minutes.

Nutrition Facts : Calories 125.8 calories, Carbohydrate 31.5 g, Fat 0.3 g, Fiber 8.9 g, Protein 1.7 g, SaturatedFat 0.1 g, Sodium 300.2 mg, Sugar 18.1 g

Ingredients

1 large jicama, peeled and cut into matchsticks
1 small red bell pepper, cut into matchsticks
1 large firm mango, peeled and cut into matchsticks
½ red onion, cut into matchsticks
½ cup chopped cilantro leaves
2 limes, juiced
¼ cup honey
1 teaspoon salt
⅛ teaspoon cayenne pepper, or more to taste

CHICKEN MANGO SALSA SALAD WITH CHIPOTLE LIME VINAIGRETTE

A delicious, colorful, sweet and spicy salad with diced chicken, a mango pico de gallo salsa, blue cheese, and cranberries in a wonderful chipotle lime vinaigrette. It's almost too pretty to eat...almost.

Provided by Occasional Cooker

Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes

Time 30m

Yield 6

Number Of Ingredients 21

Chicken Mango Salsa Salad with Chipotle Lime Vinaigrette image

Steps:

Mix mango, tomatoes, onion, jalapeno pepper, cilantro, and juice of 1 lime in a large bowl; set aside.
Whisk olive oil, 1/4 cup lime juice, sugar, chipotle chile powder, cumin, and garlic powder together in a bowl; set aside.
Toss spinach leaves, broccoli coleslaw mix, chicken, red, green, and yellow bell peppers, cranberries, and pecans together in a large bowl.
Spread mango salsa and blue cheese on top.
Drizzle lime dressing over salad and toss before serving.

Nutrition Facts : Calories 316.8 calories, Carbohydrate 25 g, Cholesterol 13.8 mg, Fat 22.3 g, Fiber 4 g, Protein 7.6 g, SaturatedFat 3.6 g, Sodium 109.9 mg, Sugar 18.1 g

Ingredients

1 mango - peeled, seeded and diced
2 roma (plum) tomatoes, chopped
½ onion, chopped
1 jalapeno pepper, seeded and chopped - or to taste
¼ cup cilantro leaves, chopped
1 lime, juiced
½ cup olive oil
¼ cup lime juice
¼ cup white sugar
½ teaspoon ground chipotle chile powder
½ teaspoon ground cumin
¼ teaspoon garlic powder
1 (10 ounce) bag baby spinach leaves
1 cup broccoli coleslaw mix
1 cup diced cooked chicken
3 tablespoons diced red bell pepper
3 tablespoons diced green bell pepper
2 tablespoons diced yellow bell pepper
2 tablespoons dried cranberries
2 tablespoons chopped pecans
2 tablespoons crumbled blue cheese

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