Grilled Mango Coleslaw
By Traeger Kitchen
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.
Prep Time
15 Minutes
Cook Time
10 Minutes
Pellets
Oak
Ingredients
Number of people serving
6
Activating this element will cause content on the page to be updated.Units of measurement:
main
| 2 | Mangoes |
| 1 Teaspoon | Traeger Leinenkugel's Summer Shandy Rub |
| 1/2 Head | shredded red cabbage |
| 1/2 Head | shredded green cabbage |
| 2 Tablespoon | extra-virgin olive oil |
| 1 Tablespoon | fish sauce |
| 3 Tablespoon | lime juice |
| 1 Tablespoon | brown sugar |
| 1 Whole | lime zest |
| 1/2 Cup | cilantro, chopped |
Step
1
When ready to cook, set grill temperature to High and preheat, lid closed for 15 minutes. For optimal results, set to 500℉ if available.
500 ˚F / 260 ˚C
00:15
2
Remove the pit and skin from the mangoes in two pieces each. Coat with a light layer of the Leinenkugel's Summer Shandy rub.
3
Place mangoes on the grill and cook for 5 minutes. Flip and cook for an additional 5 minutes. Remove from grill and slice into thin strips.
500 ˚F / 260 ˚C
00:10
4
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.
5
Transfer slaw to serving bowl and garnish with additional chopped cilantro if desired. Enjoy!
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