Mango Slaw with Lime (Printable)
Juicy mango meets crisp vegetables in a tangy lime dressing. Ideal for summer sides and grilled dish toppings.
# What You'll Need:
→ Produce
01 - 2 ripe mangoes, peeled and julienned
02 - 2 cups red cabbage, thinly sliced
03 - 1 cup carrots, julienned
04 - 1 red bell pepper, thinly sliced
05 - 3 green onions, thinly sliced
06 - 1/4 cup fresh cilantro, chopped
→ Dressing
07 - 3 tbsp fresh lime juice
08 - 2 tbsp olive oil
09 - 1 tbsp honey or maple syrup
10 - 1 1/2 tsp rice vinegar
11 - 1/2–1 tsp chili flakes (to taste)
12 - 1/2 tsp salt
13 - Freshly ground black pepper, to taste
→ Optional Toppings
14 - 1/4 cup toasted cashews or peanuts, roughly chopped
15 - Extra cilantro leaves
# How to Make It:
01 - In a large bowl, combine mango, red cabbage, carrots, bell pepper, green onions, and chopped cilantro.
02 - In a small bowl or jar, whisk together lime juice, olive oil, honey, rice vinegar, chili flakes, salt, and pepper until well blended.
03 - Pour the dressing over the slaw and toss gently to coat all ingredients evenly.
04 - Taste and adjust seasoning as needed.
05 - Top with toasted cashews or peanuts and extra cilantro if desired. Serve immediately, or refrigerate for up to 2 hours to allow flavors to meld before serving.
# Expert Tips:
01 -
- The sweet mango against tangy lime and crisp cabbage creates this incredible crunch that wakes up your whole palate
- It comes together in fifteen minutes but looks like you put way more thought into it
02 -
- The slaw will release water as it sits, so if you are making this ahead, wait to add the dressing until right before serving
- Mangoes can be slippery little devils to julienne. Cut a small slice off the bottom to create a stable base before slicing
03 -
- Use a mandoline if you have one to get those paper thin cabbage slices that practically melt in your mouth
- The slaw tastes even better the second day after the flavors have had time to develop and mellow