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Grilled Mango Coleslaw

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

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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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