Mango Slaw

Mango Slaw

Crunchy cabbage and juicy mango toss together with a tangy lime dressing.

Total 20 min Makes 4 servings Calories 140/serving

Dietary

Vegetarian, Pescatarian, Wheat free, Dairy free, Nut free, Halal, Kosher

This slaw pairs crisp cabbage and carrots with sweet ripe mango and a bright lime-chili dressing. It makes a fresh counterpoint to grilled fish, tacos, or pulled pork, and comes together in minutes with no cooking required.

Ingredients

  • 3 cups green cabbage, thinly sliced
  • 1 cups red cabbage, thinly sliced
  • 1 ripe mango, peeled and julienned
  • 1 carrot, julienned
  • 1/4 cups red bell pepper, thinly sliced
  • 1/4 cups cilantro, chopped
  • 2 tablespoons red onion, thinly sliced
  • 3 tablespoons fresh lime juice
  • 1 tablespoons rice vinegar
  • 1 tablespoons honey
  • 2 tablespoons vegetable oil
  • 1/2 teaspoons chili powder
  • 1/4 teaspoons salt
  • 0 black pepper, to taste

Method

  1. In a large bowl, combine the green cabbage, red cabbage, mango, carrot, bell pepper, cilantro, and red onion.

  2. In a small bowl, whisk together the lime juice, rice vinegar, honey, vegetable oil, chili powder, and salt until the honey dissolves.

  3. Pour the dressing over the slaw mixture and toss well to coat evenly.

  4. Let the slaw rest in the refrigerator for at least 10 minutes so the flavors meld, then taste and adjust with black pepper or extra lime juice before serving.

Rate this recipe

★ 4.1 (1)

Comments

    Log in to comment.

    Mango Slaw

    This slaw pairs crisp cabbage and carrots with sweet ripe mango and a bright lime-chili dressing. It makes a fresh counterpoint to grilled fish, tacos, or pulled pork, and comes together in minutes with no cooking required.

    20 min 4 servings 140 cal

    Ingredients

    • 3 cups green cabbage, thinly sliced
    • 1 cups red cabbage, thinly sliced
    • 1 ripe mango, peeled and julienned
    • 1 carrot, julienned
    • 1/4 cups red bell pepper, thinly sliced
    • 1/4 cups cilantro, chopped
    • 2 tablespoons red onion, thinly sliced
    • 3 tablespoons fresh lime juice
    • 1 tablespoons rice vinegar
    • 1 tablespoons honey
    • 2 tablespoons vegetable oil
    • 1/2 teaspoons chili powder
    • 1/4 teaspoons salt
    • 0 black pepper, to taste

    Method

    1. 1

      In a large bowl, combine the green cabbage, red cabbage, mango, carrot, bell pepper, cilantro, and red onion.

    2. 2

      In a small bowl, whisk together the lime juice, rice vinegar, honey, vegetable oil, chili powder, and salt until the honey dissolves.

    3. 3

      Pour the dressing over the slaw mixture and toss well to coat evenly.

    4. 4

      Let the slaw rest in the refrigerator for at least 10 minutes so the flavors meld, then taste and adjust with black pepper or extra lime juice before serving.