Refreshing Mango Slaw (Print Version)
Vibrant mix of sweet mango, crisp veggies, and zesty lime dressing for summer meals.
# What You Need:
→ Fruits & Vegetables
01 - 2 cups fresh mango, julienned (about 2 medium ripe mangos)
02 - 1 1/2 cups red cabbage, thinly sliced
03 - 1 cup carrots, julienned
04 - 1/2 red bell pepper, thinly sliced
05 - 2 scallions, thinly sliced
06 - 1/2 cup fresh cilantro leaves, chopped
→ Dressing
07 - 3 tablespoons fresh lime juice
08 - 2 tablespoons extra-virgin olive oil
09 - 1 tablespoon honey or maple syrup
10 - 1 tablespoon rice vinegar
11 - 1 teaspoon sesame oil
12 - 1/2 teaspoon kosher salt
13 - 1/4 teaspoon freshly ground black pepper
14 - 1/2 jalapeño, seeded and minced (optional, for heat)
→ Garnish
15 - 2 tablespoons toasted sesame seeds
16 - 1/4 cup roasted peanuts, roughly chopped (optional)
# Directions:
01 - In a large mixing bowl, combine mango, red cabbage, carrots, bell pepper, scallions, and cilantro.
02 - In a separate small bowl, whisk together lime juice, olive oil, honey or maple syrup, rice vinegar, sesame oil, salt, and black pepper until well combined. Add jalapeño if using.
03 - Pour the dressing over the mango slaw mixture. Toss gently until all ingredients are evenly coated.
04 - Let the slaw sit for 10 minutes to allow flavors to meld.
05 - Sprinkle with toasted sesame seeds and peanuts before serving. Serve chilled or at room temperature.
# Expert Tips:
01 -
- The sweet and bright mango plays perfectly against crisp vegetables for a texture that keeps every bite interesting
- It comes together in twenty minutes flat and actually tastes better after the flavors hang out for a while
02 -
- Dress the slaw at least ten minutes before serving, because the cabbage and carrots need a little time to soften and absorb the dressing
- This keeps well in the fridge for a day or two, but the texture gets softer and the mango breaks down a bit more over time
03 -
- The easiest way to julienne mango is to cut thin slices off the pit, then stack and slice those into strips
- Use a vegetable peeler to shave the carrots into ribbons instead of julienning for a delicate, elegant texture