Delicious Mango Slaw (Printable)

Refreshing mix of mango and crisp vegetables with tangy lime dressing.

# What You'll 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 It:

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 Advice:

01 -
  • The sweet and tangy combo cuts through rich grilled meats like magic
  • It comes together in fifteen minutes flat but looks like you spent forever
  • Leftovers actually taste better the next day as the flavors meld together
02 -
  • Dress the slaw no more than two hours before serving or it will start to get soggy
  • Use a sharp knife to julienne the mango and carrot, because mushy pieces ruin the whole texture experience
  • The slaw tastes best slightly chilled, so do not leave it sitting out at room temperature for too long
03 -
  • Use a mandoline if you have one to get paper-thin, uniform slices on the cabbage and pepper
  • Let the dressed slaw sit for at least 15 minutes before serving so the flavors have time to become friends

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