Chili Mango Salad Recipe

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Chili Mango Salad
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Ingredients:

Directions:

  1. Rinse, drain and boil the shirataki for five minutes. Drain and rinse well with cold water. Cut the noodles into bite size pieces. Toss the noodles with the cabbage and coleslaw mix.
  2. Combine vinegar, soy sauce, sesame oil, galangal (a good garlic mincer is handy), Sriracha Hot Chili Sauce, Yeo's Sweet Chili Sauce and Splenda. Pour liquid mixture over veggie mixture and toss to coat.
  3. Slice mango into cubed chunks and add (without skin) to the mixture. If any juice gathers on the cutting board, pour it inches Toss.
  4. Refrigerate at least an hour before serving.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 107.92 Kcal (452 kJ)
Calories from fat 10.17 Kcal
% Daily Value*
Total Fat 1.13g 2%
Sodium 349.17mg 15%
Potassium 150.66mg 3%
Total Carbs 24.35g 8%
Sugars 17.61g 70%
Dietary Fiber 6.14g 25%
Protein 3.54g 7%
Vitamin C 87.6mg 146%
Iron 20.2mg 112%
Calcium 125.7mg 13%
Amount Per 100 g
Calories 34.92 Kcal (146 kJ)
Calories from fat 3.29 Kcal
% Daily Value*
Total Fat 0.37g 2%
Sodium 112.97mg 15%
Potassium 48.74mg 3%
Total Carbs 7.88g 8%
Sugars 5.7g 70%
Dietary Fiber 1.99g 25%
Protein 1.15g 7%
Vitamin C 28.3mg 146%
Iron 6.5mg 112%
Calcium 40.7mg 13%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 1.5
    Points
  • 3
    PointsPlus

Good Points

  • low calorie,
  • fat free,
  • saturated fat free,
  • low sodium,
  • cholesterol free

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