Mango Slaw (Printable)

Tropical mango meets crisp vegetables in a zesty lime dressing for a refreshing 15-minute side dish.

# What You'll Need:

→ Produce

01 - 2 ripe mangoes, peeled and julienned
02 - 2 cups red cabbage, thinly sliced
03 - 1 cup carrots, julienned
04 - 1 red bell pepper, thinly sliced
05 - 3 green onions, thinly sliced
06 - 1/4 cup fresh cilantro, chopped

→ Dressing

07 - 3 tablespoons fresh lime juice
08 - 2 tablespoons olive oil
09 - 1 tablespoon honey or maple syrup
10 - 1 1/2 teaspoons rice vinegar
11 - 1/2–1 teaspoon chili flakes (to taste)
12 - 1/2 teaspoon salt
13 - Freshly ground black pepper, to taste

→ Optional Toppings

14 - 1/4 cup toasted cashews or peanuts, roughly chopped
15 - Extra cilantro leaves

# Steps:

01 - In a large bowl, combine mango, red cabbage, carrots, bell pepper, green onions, and chopped cilantro.
02 - In a small bowl or jar, whisk together lime juice, olive oil, honey, rice vinegar, chili flakes, salt, and pepper until well blended.
03 - Pour the dressing over the slaw and toss gently to coat all ingredients evenly.
04 - Taste and adjust seasoning as needed.
05 - Top with toasted cashews or peanuts and extra cilantro if desired.
06 - Serve immediately, or refrigerate for up to 2 hours to allow flavors to meld before serving.

# Expert Tips:

01 -
  • The sweet crunch of ripe mango against crisp cabbage is pure happiness in every bite
  • It transforms any ordinary grilled thing into something that feels like a special occasion
  • The lime dressing wakes up everything else on your plate like a splash of cold water on a hot day
02 -
  • The cabbage releases water as it sits, so if you're making this ahead, keep the dressing separate until the last possible moment
  • Mango ripeness matters more than almost anything, and an underripe mango will make the whole thing taste merely okay instead of amazing
  • Reserve some of the prettiest mango pieces for the top so people see exactly what they're getting into
03 -
  • A mandoline makes the julienne work go twice as fast, but a sharp knife and patience work just fine
  • Toast your nuts in a dry pan until they smell nutty and fragrant, about 3 minutes, watching closely so they don't burn

Return