Delicious Mango Slaw (Print View)
Vibrant mango and crisp cabbage blend with tangy lime for a refreshing twist on classic slaw.
# What You Need:
→ Fruits & Vegetables
01 - 2 ripe mangoes, peeled, pitted, and julienned
02 - 2 cups green cabbage, finely shredded
03 - 1 cup red cabbage, finely shredded
04 - 1 medium carrot, julienned
05 - ½ red bell pepper, thinly sliced
06 - 2 green onions, thinly sliced
07 - ¼ cup fresh cilantro, chopped
→ Dressing
08 - 3 tablespoons fresh lime juice
09 - 2 tablespoons olive oil
10 - 1 tablespoon maple syrup or honey
11 - 1 tablespoon rice vinegar
12 - 1 teaspoon Dijon mustard
13 - ½ teaspoon sea salt
14 - ¼ teaspoon black pepper
15 - 1 small jalapeño, seeded and minced
# How to Make It:
01 - In a large bowl, combine the mango, green cabbage, red cabbage, carrot, bell pepper, green onions, and cilantro.
02 - In a small bowl, whisk together lime juice, olive oil, maple syrup or honey, rice vinegar, Dijon mustard, salt, pepper, and jalapeño if using, until well blended.
03 - Pour the dressing over the slaw and toss gently to combine, ensuring all ingredients are evenly coated.
04 - Taste and adjust seasoning as needed.
05 - Serve immediately, or refrigerate for up to 2 hours to allow flavors to meld.
# Expert Tips:
01 -
- The sweet mango against crunchy cabbage creates this incredible texture party in your mouth
- It actually tastes better after sitting for a bit, making it perfect for prep ahead
- Works as a side, taco topping, or eaten straight from the bowl with a fork
02 -
- Do not make this more than 2 hours ahead or the cabbage starts to get sad and wilted
- Overripe mangoes will turn this into mush instead of maintaining that perfect texture contrast
- The dressing might seem thin but it thickens as it coats the vegetables
03 -
- Use a mandoline if you have one for perfectly thin, even slices every time
- Massage the cabbage with a pinch of salt before dressing if you want it slightly softer