Delicious Mango Slaw (Print Version)
Fresh mango and crisp vegetables tossed in tangy lime dressing for a vibrant side dish.
# 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)
# Directions:
01 - Combine the mango, green cabbage, red cabbage, carrot, bell pepper, green onions, and cilantro in a large mixing bowl.
02 - Whisk together lime juice, olive oil, maple syrup or honey, rice vinegar, Dijon mustard, salt, pepper, and jalapeño if using, in a small bowl until fully blended.
03 - Pour the dressing over the slaw mixture and toss gently to coat all ingredients evenly.
04 - Taste the slaw and adjust salt, pepper, or lime juice as needed.
05 - Serve immediately for maximum crunch, or refrigerate for up to 2 hours to allow flavors to meld.
# Expert Tips:
01 -
- The sweet mango against crunchy cabbage creates this perfect texture contrast that keeps everyone coming back for seconds
- It comes together in fifteen minutes flat but tastes like you put way more thought into it
02 -
- The trick to keeping mango slaw crisp is not dressing it too far ahead, two hours max or it starts getting sad and watery
- A sharp knife makes all the difference with the mango, if your knife is dull youll crush the fruit instead of cutting through it cleanly
03 -
- Chill your bowl for ten minutes before tossing everything together, it keeps the slaw extra crisp
- Use a vegetable peeler to create beautiful ribbons of carrot instead of julienne if you want it to look restaurant fancy