- 4 cups shredded cabbage
- 1/2 cup finely chopped red onion
- 1 fresh mango, cubed
- 1/2 cup walnut pieces
- 1/4 cup SPLENDA® Granular
- 3/4 cup white rice vinegar
- In a bowl combine cabbage, onion, mango, walnuts.
- In a cup, dissolve Splenda in vinegar. Add to cabbage, and toss.
- Serve cold or at room temperature.
04/08/2018
recipepes.com
Tangy Mango Slaw, recipe
PT15M
PT1H
5
455 calories