Mango Slaw
This vibrant mango slaw combines crispy cabbage, crunchy carrots, and juicy mango, all tossed in a zesty lime-honey dressing. Perfect as a side dish or a topping for tacos and bowls.
Ingredients
Vegetables
- 2 cups shredded green cabbage (about half a small head)
- 1 cup shredded carrots (or pre-shredded bagged carrots)
- 1 ripe mango peeled and diced Choose Ataulfo or Kensington Pride for sweetness.
- 1/4 cup fresh cilantro, chopped
- 1/4 red onion thinly sliced Soak in cold water for 5 minutes to soften the bite.
Dressing
- 1 tablespoon honey Maple syrup can be used for a vegan option.
- 1 lime juice of (about 1–2 tablespoons) Bottled lime juice can be substituted.
- salt to taste
- freshly ground black pepper to taste
Instructions
Preparation
- Shred the cabbage and carrots, dice the mango, thinly slice the red onion, and chop the cilantro.
Making the Dressing
- In a small bowl, combine lime juice, honey, a pinch of salt, and a few grinds of black pepper until smooth. Taste and adjust as necessary.
Combining
- Put cabbage, carrots, mango, red onion, and cilantro in a large bowl. Pour the dressing over the slaw.
- Toss gently to coat everything evenly. Serve immediately, or refrigerate for 20–30 minutes to let the flavors meld.
Notes
For added crunch, fold in roughly chopped roasted peanuts or toasted pepitas just before serving. Store leftovers in an airtight container for up to 2 days.