Mango Slaw
Servings: 6 people
Calories: 116kcal
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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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