asian coleslaw with mango

What can I say?  Other than that I am glad to have the summer off of school!  Sorry it has been so long since my last posting — I really plan to make up for it this summer!

I’m sure you have all had that delicious Asian coleslaw with cabbage, ramen noodles, and the delicious sugary oriental dressing.  Its definitely one of my summertime favorites but between the 1/2 cup of sugar in the dressing and the fried noodles, its not nice to the waistline. This version is really similar (I even like the dressing better) and the toasted pine nuts give you the same crunch as the ramen noodles.

Start with a bag of broccoli slaw, which is a great substitute for cabbage in coleslaw recipes because it is full of vitamins and fiber.

The broccoli slaw already contains carrots but I think their sweetness plays well into this salad so I added 4 more.  In addition, throw in 1 sliced green onion, 1/4 c toasted pine nuts, and a sliced mango.

Make the dressing by combining the juice of one lime, 3 tbsp. rice vinegar, 1 tbsp. sesame oil, and 1 tbsp. low-sodium soy sauce.  Whisk or shake really well.  Toss 2/3 of the dressing with the salad.  Add more as needed.

Serve immediately so the slaw does not become soggy.

By the way, I started Weight Watchers last week so a lot of the recipes you’ll see on here this summer will be healthy.  I’m also calculating the points per serving to make it easier if you are on Weight Watchers too — they’ll be below the condensed recipe at the bottom of the post.

But don’t worry, life is about balance so I will definitely still be posting butter-filled goodness every now and then!

Asian Coleslaw with Mango

1 bag broccoli slaw
3-4 carrots
2 green onions
1 large mango (or 2 small ones)
1/4 c toasted pine nuts
lime
3 tbsp. rice vinegar
1 tbsp. low-sodium soy sauce
1 tbsp. sesame oil

In a large bowl, combine the broccoli slaw with the grated carrots, sliced green onions, sliced mango and toasted pine nuts.  In another bowl, whisk together the lime juice, sesame oil, soy sauce and rice vinegar.  Toss with the slaw mixture and serve immediately.

Time: 15 minutes
Serves: 6
WW+: 3 points per serving