Reviewed: Jun. 14, 2011

Excellent salad - everyone at our table of 8 thoroughly enjoyed the dish. As one reviewer suggested, I did taste the vinegar/sugar mixture before adding to the vegetables and while it was very good, I will increase the sugar a bit. Two days old now and it's still as good as the 1st day

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Reviewer:

COOKINKIWI

Cooking Level: Expert

Home Town: Auckland, Auckland, New Zealand

Living In: Milton, Ontario, Canada

Reviewed: Mar. 5, 2011

Mmmm!!! Even my 3 yr old ate this! And I couldn't get enough! This is DELICIOUS the way it is, but I made a few changes to cater to my family's tastes: -only used 2 Tbls of red onion finely chopped -used regular white sugar -added 1 Tbls mayo to thicken the sauce -replaced walnuts w/ almonds -added pineapple tidbits & shredded coconut

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Reviewer:

Lindsay

Reviewed: Feb. 3, 2011

Great coleslaw - it's definitely a combination of sweet and tangy! I love the vibrant colors and mix of flavors. I used a bag of coleslaw mix and 2 mangos vs. 1. I also added about 1/2 cup of raisins for contrast and they paired nicely with the walnuts. I mixed the dressing basically dissolving the sugar in the rice vinegar - taste it before you mix it in, if you don't like it before it goes over the salad you'll ruin the whole thing. I mixed everything and let it set overnight. It was a great accompaniment to grilled pork tenderloin.

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Reviewer:

Jillian

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Cooking Level: Expert

Living In: Allentown, Pennsylvania, USA

Reviewed: Apr. 16, 2010

Awesome! Super super yummy! I don't like mayo ladden coleslaws, so this was perfect since I had so many mangos I needed to use up. I used agave nectar instead of splenda because I never use splenda. I cut back on the vinegar to about half a cup and it was perfect. I also didn't add the walnuts to the slaw because I didn't want them to get soggy, I just sprinkled them on top. Amazing!

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Reviewer:

Jessica

Cooking Level: Expert

Home Town: Norwood, Minnesota, USA

Reviewed: Dec. 21, 2009

This was way too sweet for me and there was too much vinegar. If I make it again, I will definately cut both the vinegar and the Splenda in half. Otherwise, it's low calorie and has a great amount of vitamins so it's great for us who watch our waistlines!

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Reviewer:

Allie & Gene

Reviewed: Aug. 15, 2008

I ommitted the onion and walnuts and used celery instead. Also, I used real sugar instead of Splenda. This has a very pungent flavor and there is plenty of dressing, so I think I would cut back next time. Overall, this is unique and very healthy....would make again.

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Reviewer:

amc

Cooking Level: Intermediate

Reviewed: Jul. 23, 2008

I've made this three times so far and each time, my partner who doensn't like fruit salad loved it! I like it because it's simple and easy and tastes great. It's even better I find if I let it sit for about 30 mins in the refrigerator beforehand to let the flavors meld together.

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Reviewer:

Wolf

Cooking Level: Expert

Home Town: La Canada, California, USA

Living In: Seattle, Washington, USA

Reviewed: Jun. 23, 2008

I added a teaspoon or two of red chile flakes to add a little spice. My boyfriend loved it!

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Reviewer:

hgrether

Cooking Level: Beginning

Home Town: Lincoln, California, USA

Living In: Sacramento, California, USA

Reviewed: Jun. 16, 2008

I didnt use walnuts, but it was still delicious!

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Reviewer:

Decaturgirl

Reviewed: Apr. 2, 2008

I was looking for a fresh recipe to use my mango, but this slaw is a bit bland. I found it too sweet. I did add a bit of light mayo as a binder. It was OK, but I won't make it again.

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