Mango Slaw (Printable)

Vibrant mango and crisp vegetables tossed in tangy lime dressing for a refreshing side dish.

# What You'll Need:

→ Produce

01 - 2 ripe mangoes, peeled and julienned
02 - 2 cups red cabbage, thinly sliced
03 - 1 cup carrots, julienned
04 - 1 red bell pepper, thinly sliced
05 - 3 green onions, thinly sliced
06 - 1/4 cup fresh cilantro, chopped

→ Dressing

07 - 3 tbsp fresh lime juice
08 - 2 tbsp olive oil
09 - 1 tbsp honey or maple syrup
10 - 1 1/2 tsp rice vinegar
11 - 1/2–1 tsp chili flakes, to taste
12 - 1/2 tsp salt
13 - Freshly ground black pepper, to taste

→ Optional Toppings

14 - 1/4 cup toasted cashews or peanuts, roughly chopped
15 - Extra cilantro leaves

# Directions:

01 - In a large bowl, combine mango, red cabbage, carrots, bell pepper, green onions, and chopped cilantro.
02 - In a small bowl or jar, whisk together lime juice, olive oil, honey, rice vinegar, chili flakes, salt, and pepper until well blended.
03 - Pour the dressing over the slaw and toss gently to coat all ingredients evenly.
04 - Taste and adjust seasoning as needed with additional salt or chili flakes.
05 - Top with toasted cashews or peanuts and extra cilantro if desired.
06 - Serve immediately, or refrigerate for up to 2 hours to allow flavors to meld before serving.

# Expert Tips:

01 -
  • The sweet and crunchy combination makes even basic grilled chicken feel like a restaurant meal
  • It comes together faster than you can preheat the grill and keeps beautifully for hours
02 -
  • The acid in the dressing starts breaking down the vegetables after a few hours, so this is best served the same day
  • Mangoes can be tricky to julienne, so don't stress about perfection, uneven strips taste just as delicious
03 -
  • Toast your nuts in a dry pan for just a few minutes until fragrant, that deep flavor is worth the extra step
  • If your mangoes aren't perfectly ripe, add an extra half teaspoon of honey to balance the tartness

Go Back