Delicious Mango Slaw (Print Version)
Vibrant slaw with juicy mango, crisp vegetables, and tangy lime dressing. Perfect side or topping.
# 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 (optional)
# How To Make:
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 the tangy lime dressing creates this perfect balance that makes people stop mid-bite and ask what is in it
- It comes together in literally fifteen minutes but looks like you put way more thought into it than you actually did
02 -
- I learned the hard way that this slaw gets watery if you dress it more than two hours before serving
- Adding the toasted pumpkin seeds right before serving is the difference between good slaw and great slaw
03 -
- A mandoline makes the julienne work go twice as fast if you have one in your drawer
- The trick to getting mango strips instead of mush is cutting around the pit then scoring the flesh in a grid pattern