Shrimp and Mango Coleslaw

Summer may be winding down, but it's still blazing hot here in the desert! Until the weather cools down, quick and easy recipes that require no cooking are a home chef's dream. This shrimp and mango coleslaw is reminiscent of ceviche, with the mango and cabbage adding color, sweetness, and texture. Enjoy it with garlic bread for a light meal, or tuck it into corn tortillas to make shrimp tacos.

Ingredients:

1/2 small cabbage, thinly sliced, then chopped

3 tablespoons agave

3 tablespoons apple cider vinegar

3 tablespoons lime juice

2 tablespoons canola oil

1/2 teaspoon fresh-ground peppercorn mix

1 pound cooked, tail-off small shrimp, defrosted if frozen, well-rinsed, and patted dry

1 large mango, diced

1/2 cup chopped cilantro

4 green onions, tops included, sliced

Directions:

Place cabbage in large bowl. Add agave, vinegar, lime juice, oil, and peppercorn mix, and stir well to combine. Add shrimp, mango, cilantro, and onions, and combine.