Grilled Mango Coleslaw
By Traeger Kitchen
Add some sweetness to your slaw with this recipe. Mangoes are seasoned with our Chicken Rub, grilled, then tossed with crunchy cabbage and a sweet and citrusy dressing.
recipeContent.prepTimeLabel
10 Min
recipeContent.cookTimeLabel
10 Min
recipeContent.pelletsLabel
Cherry
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serves
6
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main
| 2 Whole | ripe mangoes |
| 1 Teaspoon | Traeger Chicken Rub |
| 1/2 Head | red cabbage, shaved |
| 1/2 Head | green cabbage, shaved |
| 1/2 Cup | chopped cilantro |
| 2 Tablespoon | Olive oil |
| 1 Tablespoon | fish sauce |
| 3 Tablespoon | lime juice |
| 1 Tablespoon | brown sugar |
| 1 | lime, zested |
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1
When ready to cook, set Traeger temperature to 450˚F and preheat, lid closed for 15 minutes.
450 ˚F / 232 ˚C
2
Remove the pit and skin from the mangoes in two pieces each. Coat with a light layer of the Traeger Chicken Rub.
3
Place mangoes in Traeger and cook for 5 minutes. Flip and cook for an additional 5 minutes. Remove from grill and slice into thin strips.
450 ˚F / 232 ˚C
00:10
4
Place sliced mangoes in a medium bowl with cabbage and cilantro. Toss to combine.
5
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.
6
Transfer slaw to serving bowl and garnish with additional chopped cilantro if desired. Enjoy!
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