Mango Slaw
A vibrant and refreshing slaw featuring sweet mangoes, crunchy vegetables, and a bright dressing, perfect for summer gatherings or a quick dinner.
Ingredients
Main Ingredients
- 2 ripe mangoes, peeled and julienned Substitute with canned mango in juice in a pinch.
- 4 cups green cabbage, thinly sliced Use purple cabbage for color variation.
- 1 cup carrots, shredded For sweet earthiness and color.
- 1 each red bell pepper, thinly sliced Can use yellow or orange.
- 1/4 cup fresh cilantro, chopped Sub parsley if you prefer.
- 1/4 cup red onion, thinly sliced Soak in cold water for milder flavor.
Dressing
- 3 tablespoons lime juice
- 2 tablespoons honey or maple syrup
- 2 tablespoons mayonnaise or Greek yogurt For a lighter healthy option.
- 1 teaspoon Dijon mustard
- pinch of salt and pepper
- drizzle of olive oil
Optional Ingredients
- 1 each jalapeño, seeded and minced For heat.
- 1/4 cup toasted peanuts or cashews For crunch and savory depth.
Instructions
Preparation
- Peel and julienne the mangoes, thinly slice the cabbage and bell pepper, shred the carrots, and chop the cilantro.
- Lay everything out and admire the color.
Making the Dressing
- In a small bowl, whisk together the lime juice, honey or maple, mayonnaise or Greek yogurt, Dijon mustard, salt, pepper, and olive oil until smooth.
- Taste for balance — aim for bright acidity with a touch of sweetness.
Combining the Slaw
- In a large bowl, toss the cabbage, carrots, bell pepper, and red onion with half the dressing to prevent wilting.
- Gently fold in the mango and cilantro so the fruit stays intact.
Adding Crunch and Heat
- If using, sprinkle in jalapeño and toasted nuts for contrasting texture.
Serving
- Let the slaw rest for 10–20 minutes to meld flavors or serve right away for maximum crunch.
Notes
Store in an airtight container for up to 2 days. Keep crispy toppings separate until serving for best texture. Not recommended for freezing.