Refreshing Mango Slaw (Printable)

Sweet mango meets crisp vegetables in a tangy lime dressing. This vibrant slaw is perfect for summer meals and light sides.

# What You'll Need:

→ Fruits & Vegetables

01 - 2 cups fresh mango, julienned (about 2 medium ripe mangos)
02 - 1 1/2 cups red cabbage, thinly sliced
03 - 1 cup carrots, julienned
04 - 1/2 red bell pepper, thinly sliced
05 - 2 scallions, thinly sliced
06 - 1/2 cup fresh cilantro leaves, chopped

→ Dressing

07 - 3 tablespoons fresh lime juice
08 - 2 tablespoons extra-virgin olive oil
09 - 1 tablespoon honey or maple syrup
10 - 1 tablespoon rice vinegar
11 - 1 teaspoon sesame oil
12 - 1/2 teaspoon kosher salt
13 - 1/4 teaspoon freshly ground black pepper
14 - Optional: 1/2 jalapeño, seeded and minced (for heat)

→ Garnish

15 - 2 tablespoons toasted sesame seeds
16 - Optional: 1/4 cup roasted peanuts, roughly chopped

# Directions:

01 - In a large mixing bowl, combine mango, red cabbage, carrots, bell pepper, scallions, and cilantro.
02 - In a separate small bowl, whisk together lime juice, olive oil, honey or maple syrup, rice vinegar, sesame oil, salt, and black pepper until well combined. Add jalapeño if using.
03 - Pour the dressing over the mango slaw mixture. Toss gently until all ingredients are evenly coated.
04 - Let the slaw sit for 10 minutes to allow flavors to meld.
05 - Sprinkle with toasted sesame seeds and peanuts before serving. Serve chilled or at room temperature.

# Expert Tips:

01 -
  • The sweet mango against crunchy vegetables creates this incredible texture that makes regular coleslaw feel boring
  • It comes together in 20 minutes but tastes like something from a fancy tropical restaurant
02 -
  • This slaw tastes best after those 10 minutes of sitting, but don't let it go longer than an hour or the mango starts breaking down
  • The mango has to be ripe but still firm, or you'll end up with mush instead of those perfect tender strips
03 -
  • Use a mandoline if you have one, it makes the julienned cuts so much faster and more uniform
  • The slaw tastes even better if you make it an hour ahead, giving the flavors time to really develop

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