Tangy Mustard Broccoli Slaw Salad with Mango

This Tangy Mustard Broccoli Slaw Salad with Mango is the perfect addition to any spring or summer meal!

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Next month, this blog turns 9 years old. I seriously can’t believe I’ve been sharing recipes online for that long. I’ve been digging around in my archives, looking at some of the food and recipes we’ve eaten over the years and to be honest, it makes me feel so nostalgic! I started a little project of remaking some of the recipes so I can update the photography and clean up the posts. One of the recipes I recently remade was from June of 2008, the first week I started blogging. I’ve made these Mini Honey Mustard Meatloaves with Roasted Potatoes so many times over the years and it’s one of my family’s favorites – not only did I add new photos to the post, but a video as well.

While I was revamping that post, I uncovered a slaw recipe from Cooking Light that I had made with it…and decided to change it up a bit. I love slaw salads of all kinds…some of my favorites include this Asian Almond Slaw Salad, this Mexican Slaw Salad with Black Beans and one of my lunch time go-tos this Broccoli Slaw Salad I make with gorgonzola, nuts and balsamic vinegar. Good stuff!!

This Tangy Mustard Broccoli Slaw Salad with Mango is the perfect side dish for barbecues. It really goes great with burgers, but also with grilled chicken or any other barbecue food. Mango has been on sale so I’ve had some in the house, it is the perfect addition to the slaw. I was tempted to add black beans and diced avocado as well – next time!

Print Recipe

Tangy Mustard Broccoli Slaw Salad with Mango

Yield: 4 servings, about 1 1/2 cup each

Total Time:10 minutes

Ingredients:

• 1 12 oz bag broccoli slaw
• 1 mango, diced
• 1/4 cup white wine vinegar
• 1 tablespoon honey (add more if you like it sweeter)
• 2 tablespoons whole-grain mustard
• 2 tablespoons reduced-fat mayonnaise
• salt and pepper, to taste

Directions:

1. Combine broccoli slaw and mango in a large bowl.
2. Prepare the dressing by combining white wine vinegar, honey, whole-grain mustard and mayonnaise in a small jar or container. Whisk well or shake jar vigorously to blend.
3. Pour dressing over slaw and mango and gently toss to combine. Season with salt and pepper to taste. Serve right away or after chilling in the refrigerator for about 20 minutes.

Nutritional Information (calculated from My Fitness Pal): 138 calories / 2.5g fat / 22.8 carbs / 3.6g protein

Recipe inspired by Tangy Mustard Coleslaw - Cooking Light Magazine, June 2008

This Tangy Mustard Broccoli Slaw Salad with Mango would go great with:

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