Mangooooo!!! Did you just read that how people yell “goooooal” in soccer? Cause that’s how I said it. This should show you my sheer excitement in the mango CRAZE that is happening right now. I feel like I see mango everything everywhere and I had to get in the game!!! My friends at Nakano shared some awesome news with me recently that they are moving to a clean label for their flavored Rice Vinegars! They will not contain any artificial flavors, preservatives or high fructose corn syrup! YAYY!! This makes me so happy because their flavored rice vinegars are so good.
My mom’s favorite thing ever is a super vinegary coleslaw. So it wasn’t hard to immediately think of making a coleslaw for this month of Nakano love! The best part about this is how simple and light it is. Adding thinly sliced jicama and mango provided the perfect crunch and flavor to keep me coming back for forkful after forkful. I love coleslaw on a pulled pork sandwich so I added this to some on a gluten free bun and then I did a little dance. YEP I DANCED. There’s no way for you to know if that’s true but you can trust me. OR follow me on snapchat – kelsmcgins – to watch the dance parties happen live. 🙂 To get your hands on some of this new Nakano Mango Seasoned Rice Vinegar ASAP – print a coupon and head to the store.
First you have to thinly slice all of your add ins to the cabbage!