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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.