Bright, tropical, and bursting with fresh flavors, this Mango Slaw combines crunchy green and red cabbage, sweet ripe mangoes, fresh herbs, and a zesty citrus dressing that ties it all together.
Table of Contents
What makes this slaw so good? It’s incredibly simple to prepare and delivers a perfect balance of sweet, tangy, and savory notes. Serve it alongside grilled fish, tacos, or as a vibrant addition to elevate an array of dishes. An indisputable crowd-pleaser!
Ingredient notes
For the Slaw
- Cabbage – A vibrant combination of shredded green and red cabbage. For convenience, you can use a pre-shredded coleslaw mix that includes both varieties.
- Mangoes – Choose ripe but firm mangoes that hold their shape when sliced. Peel, pit, and thinly slice.
- Green onions – Adds a mild, fresh onion flavor without overpowering the dish.
- Cilantro – Brings a bright, herbaceous pop. If you don’t like cilantro, you can try one of these substitutes.
- Jalapeño – Optional for those who enjoy a little heat. Finely mince it for even distribution throughout the slaw.
For the Dressing
- Orange juice and zest – Provides a sweet, citrusy base. The zest adds extra aromatic oils that elevate the dressing.
- Lime juice – Adds tangy brightness that cuts through the sweetness of the mangoes.
- Honey (or agave syrup) – Balances the acidity with natural sweetness. Agave syrup works perfectly for a vegan option.
- Olive oil – The base of the dressing. It helps emulsify the mixture and adds a smooth, rich texture.
- Salt and pepper – Essential for seasoning and bringing all the flavors together.
How to make it
Step 1
Prepare the dressing
- In a large mixing bowl, combine the orange zest and juice, lime juice, honey (or agave), olive oil, salt, and pepper.
- Whisk everything together until the dressing is smooth and well combined.
Step 2
Assemble the slaw
- Add the shredded cabbage, sliced mangoes, green onions, cilantro, and jalapeño (if using) to the bowl with the dressing.
- Toss thoroughly to ensure all the ingredients are evenly coated.
- Taste and adjust seasoning with additional salt and pepper if needed.
Cooking With Mango
While this mango slaw is a fantastic way to enjoy them, mangoes are incredibly versatile and perfect to an array of dishes. From smoky-spicy salsas and caramelized grilled chicken marinades to warm, fruit-filled cobblers, there’s so much more you can do with this tropical fruit.
- Mango Habanero Salsa – Smoky roasted veggies, juicy sweet mango, and fiery habanero come together in one irresistibly addictive dip.
- Grilled Mango Lime Chicken – A sweet and spicy mango-lime marinade caramelizes to perfection on a hot summer grill.
- Mango Cobbler – Juicy mangoes topped with a crisp, buttery oat topping make for the ultimate warm-weather dessert.
Tips and tricks
- Make the dressing ahead of time. Whisk it together up to 3 days in advance and store in an airtight container in the fridge. Give it a good shake or whisk before using again.
- Shred your cabbage in advance and store it in a sealed bag or container in the fridge for up to 3 days to save time on the day you plan to serve.
- Taste the dressing before adding it to the slaw. If it’s too tart, add a little more honey. If it’s too sweet, a splash more lime juice will balance it out.
- Use a mandoline or food processor to shred cabbage quickly and uniformly. A sharp knife works just fine too; just be sure to remove the tough core first.
- For the best texture, toss the slaw and dressing together just before serving. This keeps the cabbage nice and crunchy.
Variations
One of the best aspects of this tropical slaw is how adaptable it is. Here are some fun ways to make it your own:
- Save time: If you’re short on time, grab a bag of pre-shredded coleslaw mix and skip the preparatory steps.
- For extra crunch: Toss in some thinly sliced red bell pepper or jicama for added texture.
- Make it spicy: Leave the jalapeño seeds in for extra heat, or add a pinch of cayenne pepper to the dressing.
- Frozen mango: Frozen mango, thawed and sliced, can work in a pinch. Drain any excess liquid before adding.
- Add a creamy element: Stir in a dollop of Greek yogurt or mayonnaise for a creamier slaw.
- Add protein: Grilled chicken, shrimp, or fish (salmon or cod) pair beautifully with this slaw. Simply cook your protein separately and serve alongside or on top.
- Herb swap: Not a cilantro fan? Fresh mint or basil would be delicious alternatives.
Serving suggestions
Fresh and vibrant, this fun, crispy mango slaw is full of color and loaded with delicious veggies. Since it’s so easy to prepare, it’s the perfect side dish for BBQs or a quick addition to any summer meal. Enjoy it alongside:
Storing
- This mango slaw maintains a delicious crunch and flavor when stored in the fridge for up to two days.
- If you want a super crunchy slaw, it’s best to keep the slaw mixture and dressing separate until right before you plan to serve. Then just toss everything together and enjoy.
- Any extra dressing can be stored in a separate airtight jar or container in the fridge for 1-2 weeks. Shake or whisk well before use.
Erin’s wine pairings for mango slaw
Once you’ve tossed together that bright, tropical slaw, grab a bottle that can keep up with all that sweet, tangy, crunchy deliciousness! Here are the best wines to pour alongside your slaw:
- Sauvignon Blanc is a fantastic pairing for mango slaw. Its zesty acidity and citrusy notes complement the lime and orange in the dressing, while its herbaceous side plays nicely with the cilantro.
- A dry rosé is a natural match, especially if you’re serving the slaw at a BBQ or picnic. Its bright red fruit flavors and crisp finish won’t overpower the dish’s tropical sweetness, and its versatility works beautifully with the cabbage and mango.
- Since this slaw is quick to make for warm-weather gatherings, a chilled Prosecco or other dry sparkling wine would be delightful and festive. The bubbles cut through the dressing’s richness and refresh the palate between bites.
- For a slightly unexpected twist, a Riesling (off-dry or dry) pairs wonderfully with the mango’s natural sweetness. Just be sure to choose one with enough acidity to balance the dish’s tangy citrus elements.
More crunchy slaw recipes
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Full Recipe
Mango Slaw
Bright, tropical, and bursting with fresh flavors, this Mango Slaw combines crunchy green and red cabbage, sweet ripe mangoes, fresh herbs, and a zesty citrus dressing that ties it all together.
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Serves 6 people
Equipment
Ingredients
- 1/4 head red cabbage (shredded)
- ½ head green cabbage (shredded)
- 2 large mangoes (peeled, pitted and thinly sliced)
- 2 green onions (thinly sliced)
- ¼ cup cilantro (chopped)
- 1/2 to 1 jalapeno (finely minced, optional)
- 1 orange (1 Tablespoon zest and 2 Tablespoons orange juice)
- 2 Tablespoons lime juice (freshly squeezed )
- 1 Tablespoon honey (or agave syrup)
- 1 Tablespoon olive oil (extra virgin)
- 1 teaspoon kosher salt (plus more to taste)
- ¼ teaspoon black pepper (freshly ground )
Instructions
- In a large bowl, whisk together 2 TBSP orange juice and 1 TBSP orange zest, 2 Tablespoons lime juice, 1 Tablespoon honey, 1 Tablespoon olive oil, 1 teaspoon kosher salt and ¼ teaspoon black pepper.
- Add 1/4 head red cabbage, ½ head green cabbage, 2 large mangoes (sliced), 2 green onions (sliced), ¼ cup cilantro and 1/2 to 1 jalapeno, if using. Toss well to combine. Season with additional salt and pepper, to taste. Enjoy!
Notes
Storing
- This mango slaw maintains a delicious crunch and flavor when stored in the fridge for up to two days.
- If you want a super crunchy slaw, it’s best to keep the slaw mixture and dressing separate until right before you plan to serve. Then just toss everything together and enjoy.
- Any extra dressing can be stored in a separate airtight jar or container in the fridge for 1-2 weeks. Shake or whisk well before use.
- Make the dressing ahead of time. Whisk it together up to 3 days in advance and store in an airtight container in the fridge. Give it a good shake or whisk before using again.
- Shred your cabbage in advance and store it in a sealed bag or container in the fridge for up to 3 days to save time on the day you plan to serve.
- Taste the dressing before adding it to the slaw. If it’s too tart, add a little more honey. If it’s too sweet, a splash more lime juice will balance it out.
- Use a mandoline or food processor to shred cabbage quickly and uniformly. A sharp knife works just fine too; just be sure to remove the tough core first.
- For the best texture, toss the slaw and dressing together just before serving. This keeps the cabbage nice and crunchy.
- Save time: If you’re short on time, grab a bag of pre-shredded coleslaw mix and skip the preparatory steps.
- For extra crunch: Toss in some thinly sliced red bell pepper or jicama for added texture.
- Make it spicy: Leave the jalapeño seeds in for extra heat, or add a pinch of cayenne pepper to the dressing.
- Frozen mango: Frozen mango, thawed and sliced, can work in a pinch. Drain any excess liquid before adding.
- Add a creamy element: Stir in a dollop of Greek yogurt or mayonnaise for a creamier slaw.
- Add protein: Grilled chicken, shrimp, or fish (salmon or cod) pair beautifully with this slaw. Simply cook your protein separately and serve alongside or on top.
- Herb swap: Not a cilantro fan? Fresh mint or basil would be delicious alternatives.
Nutrition
Calories: 116kcal | Carbohydrates: 24g | Protein: 2g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Sodium: 413mg | Potassium: 395mg | Fiber: 4g | Sugar: 18g | Vitamin A: 1360IU | Vitamin C: 88mg | Calcium: 67mg | Iron: 1mg
Did you make this recipe?Mention @platingsandpairings or tag #platingsandpairings!
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