Delicious Mango Slaw (Printable View)
Vibrant mango and cabbage slaw with tangy lime dressing, perfect for tacos or grilled meats.
# 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
# Cooking Steps:
01 - Combine mango, green cabbage, red cabbage, carrot, bell pepper, green onions, and cilantro in a large mixing bowl.
02 - Whisk together lime juice, olive oil, maple syrup or honey, rice vinegar, Dijon mustard, salt, pepper, and jalapeño in a small bowl until fully emulsified.
03 - Pour dressing over slaw mixture and toss gently until all ingredients are evenly coated.
04 - Taste slaw and adjust salt, pepper, or lime juice as needed.
05 - Serve immediately or refrigerate up to 2 hours to allow flavors to meld together.
# Expert Tips:
01 -
- The sweet mango balances perfectly with tangy lime and crisp vegetables
- It comes together in fifteen minutes and gets better as it sits
02 -
- This slaw gets watery if it sits too long, so dress it no more than two hours before serving
- The mango needs to be ripe but still firm enough to hold its shape when you slice it
03 -
- A mandoline makes quick work of the julienne cuts, but a sharp knife works just fine
- Massaging the shredded cabbage with a pinch of salt before dressing makes it extra tender