Description
This mango slaw features sweet ripe mango, crisp cabbage, and fresh vegetables in a tangy lime dressing.
Ingredients
Scale
- 2 ripe mangoes, peeled and diced
- 2 cups green cabbage, finely shredded
- 1 large carrot, grated
- 1 red bell pepper, thinly sliced
- ¼ cup red onion, thinly sliced
- ¼ cup fresh cilantro, chopped
- 3 tablespoons fresh lime juice
- 2 tablespoons honey or maple syrup
- 1 tablespoon sesame oil
- Salt and pepper to taste
- Pinch of chili flakes (optional)
Instructions
- Dice the mangoes, shred the cabbage, grate the carrot, slice the bell pepper and red onion, and chop the cilantro. Set everything out before you start so assembly moves fast.
- Combine the shredded cabbage, grated carrot, sliced red bell pepper, and sliced red onion in a large mixing bowl. Toss to mix evenly.
- Add the diced mango to the bowl. Fold it in gently with a spatula or large spoon — handle the mango carefully to keep the cubes intact and vibrant.
- Whisk together the lime juice, honey (or maple syrup), sesame oil, salt, pepper, and chili flakes in a small bowl. Taste and adjust — the dressing should taste tangy, slightly sweet, and have a gentle kick.
- Pour the dressing over the slaw. Toss gently until every piece gets an even coating.
- Fold in the chopped cilantro last to keep it bright green and fresh.
- Let the slaw rest for 5–10 minutes at room temperature. Toss once more and serve.
Notes
- This slaw pairs well with tacos, grilled chicken, fish, and burgers.
- It can also be enjoyed on its own as a side dish.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 120
- Sugar: 15g
- Sodium: 50mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg
Keywords: Mango Slaw, Salad, Side Dish