Mango Lime Confetti Slaw

By Kathy_Hester

You should be eating a veggie rainbow everyday and this is an easy and tasty way to do that! Carrots, cabbage, radishes in a dressing that is tangy from the fresh lime juice and zest and sweet from pureed mango. Add some grilled tofu and you have a perfect summer meal!

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Cilantro Lime Salad Dressing

Trisha Yearwood's Key Lime Cake

Ingredients

Dressing:
2 cups shredded carrots
1 1/2 cups shredded zucchini
2 cups finely chopped green cabbage
2 cups finely chopped purple cabbage
2 (8 ounce) bags Dandy Radish MiniSticks
Flesh from 2 mangos
zest and juice of 2 limes
1/2 teaspoon salt
1/2 teaspoon jerk seasoning
pinch hot pepper powder, optional

Details

Servings 6
Preparation time 15mins
Cooking time 15mins
Adapted from healthyslowcooking.com

Preparation

Step 1

Add the carrots, zucchini, cabbage and radishes to a large mixing bowl and set aside.

Add the dressing ingredients to a food processor and process until smooth. Pour dressing over the veggies in and mix well.

This keeps well for up to 4 days.