Usually starting with Memorial Day going on until Labor Day its picnic season. The most common side dishes you see are pasta salads, potato salads, and coleslaw, so surprise your guests by putting a twist on a classic! This creamy coleslaw mix has a subtle sweetness from a mango and a much needed kick from the habanero! You can enjoy it as a side dish or even top your burger with it.. either way you will surely enjoy the spicy new way to do coleslaw!
½ cup diced mango
½ cup red onion
1 habanero, ribbed and seeded
2 Tbs white wine vinegar
2 Tbs sugar
1 Tbs water
One 16oz bag of shredded coleslaw mix
1 cup mayonnaise
½ cup fresh cilantro, chopped
Juice from one lime
Salt and freshly ground pepper to taste
1-2 garlic cloves
(1.) In a small sauce pan, combine mango, onion, habanero, vinegar, sugar, and water. Cover and heat on low-medium heat and simmer for 10 minutes or until mango has softened. While waiting on the mango mixture to cook, combine coleslaw mix, mayo, cilantro, lime juice, salt and pepper in a large bowl and set aside. (2.) Place the garlic clove(s) in a blender or food processor and puree for 10 seconds or until garlic is minced. Transfer the mango mixture to the food processor and puree until smooth. (3.) Scrape mango mixture into bowl with coleslaw mix and (4.) toss until completely mixed.
Cover and refrigerate for 30 minutes before serving. This can also be made the night before and will keep up to 4 or 5 days! We served ours with the Honey-Lime Barbecue Shrimp Skewers!