I absolutely love this recipe. It is perfect for the summer and goes well with fish dinners or just by itself. I bought a box of mangoes from seafood city (because I love mangoes!) and I used about 2 mangoes sliced in cubes. This recipe calls for sugar, but I used splenda instead and it still tasted awesome. This slaw is tangy and refreshing which is perfect for me!
4 cups shredded cabbage
1/2 cup chopped red onion
2 fresh mangoes
1/2 cup sesame sticks or walnut pieces
1/4 cup splenda
3/4 cup rice vinegar
In a bowl combine cabbage, onion, mango and sesame sticks or walnuts. In a cup, dissolve splenda in vinegar. Add to cabbage, and toss. Serve cold or at room temperature.