Description
A vibrant and refreshing slaw featuring sweet mango, crisp cabbage, and a tangy, zesty dressing. Perfect as a bright side dish or a topping for tacos.
Ingredients
Scale
- 1 medium head green cabbage, thinly shredded (about 6 cups)
- 2 large carrots, shredded
- 2 ripe but firm mangoes, peeled and diced or julienned
- 1/2 cup fresh cilantro, chopped
- 1/4 cup olive oil
- 2 tablespoons rice vinegar (unseasoned)
- 2 tablespoons fresh lime juice (from 1–2 limes)
- 1–2 tablespoons honey or maple syrup (adjust to taste)
- 1/2 jalapeño, finely minced (seeds removed for less heat), optional
- 1/4 teaspoon salt, or to taste
- Pinch of black pepper, or to taste
- Optional: 1/4 teaspoon fish sauce for umami
Instructions
- 1. Prep Produce: Wash and thinly shred cabbage. Shred carrots. Peel and dice/julienne mangoes. Chop cilantro and mince jalapeño (if using).
- 2. Whisk Dressing: In a medium bowl, whisk together olive oil, rice vinegar, lime juice, honey/maple syrup, salt, pepper, and jalapeño/fish sauce (if using) until well combined. Taste and adjust seasonings.
- 3. Combine Ingredients: In a large mixing bowl, combine shredded cabbage, carrots, and diced mango. Pour the dressing over the vegetables. Add the chopped cilantro.
- 4. Gently Toss: Using tongs or clean hands, gently toss all ingredients until evenly coated. Avoid overmixing.
- 5. Chill: Cover and refrigerate for at least 30 minutes to allow flavors to meld and chill thoroughly. Serve cold.
- Prep Time: 15 mins
- Cook Time: 0 mins