Grilled Mango Coleslaw
Prep time 10 mins
Cook time 10 min|
Add some sweetness to your slaw with this recipe. Mangoes are seasoned with our Summer Shandy Rub, grilled, then tossed with crunchy cabbage and a sweet and citrusy dressing.
2 RIPE MANGOS
1/2 head RED CABBAGE, SHAVED
1/2 head GREEN CABBAGE, SHAVED
1/2 cup CHOPPED CILANTRO
2 TBSP OLIVE OIL
1 TBSP FISH SAUCE
3 tbsp LIME JUICE
1 tbsp BROWN SUGAR
ZEST OF 1 LIME
When ready to cook, start the Traeger according to grill instructions. Set the temperature to 450 degrees F (set to 500 degrees F if using a WiFIRE-enabled grill) and preheat, lid closed, for 10 to 15 minutes.
Remove the pit and skin from the mangoes in two pieces each. Coat with a light layer of the Leinenkugel's Summer Shandy rub.
Place mangoes in grill and cook for 5 minutes. Flip and cook for an additional 5 minutes. Remove from grill and slice into thin strips.
Place sliced mangoes in a medium bowl with cabbage and cilantro. Toss to combine.
For the dressing: In a small bowl combine olive oil, fish sauce, lime juice, brown sugar and lime zest. Pour over slaw and toss to coat.
Transfer slaw to serving bowl and garnish with additional chopped cilantro if desired. Enjoy!
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