Chili Mango Salad

Recipe by Rowenna
READY IN: 10mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • Rinse, drain and boil the shirataki for five minutes. Drain and rinse well with cold water. Cut the noodles into bite size pieces. Toss the noodles with the cabbage and coleslaw mix.
  • Combine vinegar, soy sauce, sesame oil, galangal (a good garlic mincer is handy), Sriracha Hot Chili Sauce, Yeo's Sweet Chili Sauce and Splenda. Pour liquid mixture over veggie mixture and toss to coat.
  • Slice mango into cubed chunks and add (without skin) to the mixture. If any juice gathers on the cutting board, pour it inches Toss.
  • Refrigerate at least an hour before serving.
Advertisement