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Colorful mango slaw with red cabbage, onions, herbs, and lime dressing

Mango Slaw

Emily Wilson
This fresh and healthy Mango Slaw is a vibrant mix of sweet ripe mango, crisp cabbage, and zesty lime dressing. Ready in just 15 minutes, it makes the perfect side dish for tacos, grilled chicken, or light soup and salad dinners. Naturally gluten free and dairy free, this colorful slaw is crunchy, refreshing, and ideal for warm weather meals.
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Prep Time 15 minutes
Resting Time 10 minutes
Total Time 15 minutes
Course Side Dish
Cuisine Asian-Inspired
Servings 4 servings
Calories 140 kcal

Equipment

  • Large mixing bowl
  • Sharp knife
  • Cutting Board
  • Small whisk or fork

Ingredients
  

Slaw Base

  • 2 ripe mangoes, peeled and diced
  • 3 cups green cabbage, finely shredded
  • 1 cup red cabbage, finely shredded
  • 1 medium carrot, grated
  • 1 red bell pepper, thinly sliced
  • 2 green onions, thinly sliced
  • 1/4 cup fresh cilantro, chopped

Honey Lime Dressing

  • 3 tablespoons fresh lime juice
  • 2 tablespoons olive oil
  • 1-2 teaspoons honey or maple syrup adjust to taste
  • 1/4 teaspoon fine sea salt
  • 1/8 teaspoon black pepper
  • 1/4 teaspoon red chili flakes optional

Instructions
 

  • In a large mixing bowl, combine the shredded green cabbage, red cabbage, grated carrot, sliced bell pepper, green onions, and chopped cilantro.
  • Dice the ripe mangoes into small cubes, keeping the pieces uniform for even distribution. Gently add them to the bowl with the vegetables.
  • In a small bowl, whisk together the fresh lime juice, olive oil, honey or maple syrup, salt, black pepper, and optional chili flakes until well combined.
  • Pour the dressing over the mango and cabbage mixture. Toss gently using tongs or clean hands until everything is evenly coated, being careful not to crush the mango.
  • Let the slaw rest for 10 minutes before serving to allow the flavors to meld. Toss once more and adjust seasoning if needed before serving.

Notes

For extra crunch, sprinkle toasted sesame seeds or chopped nuts on top before serving. To make an Asian-inspired variation, replace olive oil with sesame oil and add a splash of rice vinegar and soy sauce. For best texture, store vegetables and dressing separately if preparing ahead.
Nutrition Facts:
•Calories: 140 kcal 
•Carbohydrates: 22 g 
•Protein: 2 g 
•Total Fat: 6 g 
•Saturated Fat: 1 g 
•Cholesterol: 0 mg 
•Sodium: 180 mg 
•Potassium: 320 mg 
•Fiber: 4 g 
•Sugar: 15 g 
•Vitamin A: 35% DV 
•Vitamin C: 70% DV 
•Calcium: 6% DV 
•Iron: 4% DV