Mango Slaw (Printable Version)

Refreshing mango and vegetable slaw with zesty lime dressing

# 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.
06 - Serve immediately, or refrigerate for up to 2 hours to allow flavors to meld before serving.

# Expert Insights:

01 -
  • The bright combination of sweet mango and tangy lime dressing makes everything taste like sunshine
  • It comes together in fifteen minutes but looks like you spent much longer preparing it
02 -
  • The slaw is best served within two hours of dressing, as the salt will eventually draw moisture out of the vegetables and make everything soggy
  • If you need to make it ahead, keep the dressing and vegetables separate until right before serving
03 -
  • Use a mandoline or the julienne setting on your food processor to make quick work of all the vegetable prep
  • Let the dressed slaw sit for ten minutes before serving to give the flavors a chance to meld and the vegetables to soften slightly

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