Pickled Mango Radish Slaw

Mango, radishes and fresh chile combine for a crunchy, sweet-and-spicy slaw that pairs perfectly with grilled shrimp, chicken and pork.

Serves: 4
Serving Size: 3/4 cup
15 mins Prep time 5 mins Cook time
15 mins Prep time
5 mins Cook time
  • Cut mango, radishes and poblano into julienne strips. Place in large glass bowl. Set aside.

  • Place remaining ingredients in small saucepan. Bring to simmer on medium heat, stirring to dissolve sugar and salt. Reduce heat to low; simmer 5 minutes. Let stand 5 minutes to cool. Strain over fruit mixture. Discard spices.

  • Refrigerate 1 hour or until cooled. Serve. Or, cover and refrigerate until ready to serve.

Cooking tip

Substitution Tip: Use 1 small jalapeño or serrano chile in place of the poblano. Or, if no heat is desired, use 1/2 small green bell pepper.

Storage Tip: Store quick-pickled slaw in covered glass or plastic bowl, ceramic container or glass jars in refrigerator up to 24 hours.

Nutrition information

(Amount per serving)

  • 72Calories: 72Cholesterol: 0mg
  • Sodium: 163mgProtein: 1g
  • Total Fat: 0gFiber: 1g
  • Carbohydrate: 17g