Fresh Mango Slaw with Lime (Print View)

Juicy mango meets crisp cabbage and carrots in a zesty lime dressing for a refreshing side dish.

# What You'll Need:

→ Produce

01 - 2 ripe mangoes, peeled and cut into thin strips
02 - 2 cups red cabbage, thinly sliced
03 - 1 cup carrots, cut into thin strips
04 - 1 red bell pepper, thinly sliced
05 - 3 green onions, thinly sliced
06 - 1/4 cup fresh cilantro, chopped

→ Dressing

07 - 3 tablespoons fresh lime juice
08 - 2 tablespoons olive oil
09 - 1 tablespoon honey or maple syrup
10 - 1 1/2 teaspoons rice vinegar
11 - 1/2–1 teaspoon chili flakes, to taste
12 - 1/2 teaspoon 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:

01 - Combine mango, red cabbage, carrots, bell pepper, green onions, and chopped cilantro in a large mixing bowl.
02 - Whisk together lime juice, olive oil, honey, rice vinegar, chili flakes, salt, and pepper in a small bowl or jar until fully blended.
03 - Pour the dressing over the vegetable mixture and toss gently until all ingredients are evenly coated.
04 - Taste the slaw and adjust salt, pepper, or chili flakes as needed.
05 - Sprinkle toasted cashews or peanuts and extra cilantro over the top if desired.
06 - Serve immediately, or refrigerate for up to 2 hours to allow flavors to meld together.

# Expert Suggestions:

01 -
  • The sweet crunch of mango against crisp cabbage creates this incredible texture party in your mouth
  • It comes together in literally fifteen minutes but looks like you spent way more effort on it
  • The lime dressing keeps everything bright for hours unlike mayonnaisebased slaws that get sad and watery
02 -
  • Mangoes continue to release liquid after cutting so dont dress this more than two hours before serving
  • The cabbage stays perfectly crunchy for days but the mango will soften if it sits too long
  • Chili flakes keep blooming in the acid so the slaw gets spicier the longer it sits
03 -
  • Toast your nuts in a dry pan for 3 minutes until fragrant the flavor difference is huge
  • Use a mandoline if you have one for perfectly uniform vegetable slices

Go Back