Mango Slaw

Oh Mango Slaw, My Summer Sidekick

You know, the first time I made mango slaw was on a total whim. It was one of those sticky-hot June evenings, and honestly, I just couldn’t face turning on the oven. I had a not-so-pretty mango rolling around the crisper (seriously, it was flirting with disaster), a bag of cabbage, and that was kind of it. Did I know what I was doing? No. Did it actually turn out so good that my neighbor asked for the “recipe”? Ha! Recipe, as if I wasn’t just winging it with whatever I found. But it’s kind of become my thing since then. Every BBQ, every taco Tuesday, I’m the mango slaw gal, and I own it. This dish is like a sunshiney burst with just the right crunch and a bit of cheeky heat.

Why You’ll Love This (Or Why I Do, Anyway)

I make this mango slaw when the weather’s too hot to cook; when I forget to buy lettuce; or honestly, when I want something that tastes bright enough to wake up my dinner plate (and possibly myself). My family goes crazy for this with fried fish, but it sort of goes with everything. Once, I skipped the mango—big mistake, it just wasn’t the same, so don’t be that person. (Unless you are out of mango, in which case, I won’t judge.)

Also, making slaw was always a hassle for me—too much chopping, too much sogginess—but this one is no drama. You toss it all together and boom, you’re salad royalty. Though, don’t ask me to cut a mango perfectly. Never happens.

What You’ll Need (Substitutions Welcome!)

• 2 cups shredded cabbage (I use the pre-shredded bag when I’m feeling lazy; my grandmother swore by doing it by hand, but life’s too short)
• 1 ripe mango, peeled and cut into thin strips (or cubes—my knife skills are so-so; frozen works if you thaw and drain it a bit, but it’s never quite as good)
• 1 medium carrot, julienned (if you, like me, can’t be bothered, grate it, no one will fuss)
• 1/2 red bell pepper, thinly sliced (yellow or orange works, too)
• 2 spring onions, chopped (I’ve used red onion, but spring onions keep it lighter)
• 1 small handful cilantro, roughly chopped (leave it out if you’re Team Cilantro-Tastes-Like-Soap)
• 2 tablespoons lime juice (fresh is nice, but bottled works in a pinch)
• 1 tablespoon olive oil (any neutral oil is fine)
• 1 teaspoon honey or maple syrup (I sometimes just use a big pinch of sugar)
• 1/2 teaspoon sea salt (taste as you go, I’m never precise)
• Pinch of chili flakes (I’ve used sliced jalapeño, too; skip if heat is not your style)

Here’s How I Throw This Together (Roughly)

1. Toss all the cabbage, mango slices, carrot, red bell pepper, spring onions, and cilantro into your biggest salad bowl. Don’t worry if it looks like a weird color riot—that’s the charm.
2. In a little cup (or just over the slaw, no rules), mix up lime juice, olive oil, honey, salt, and the chili flakes. If the honey refuses to mix, give it a good stir, or microwave it for five seconds—works wonders.
3. Pour the dressing all over the slaw. Roll up your sleeves and use your (clean!) hands to toss it, or honestly, a couple of forks works as well. This is where I usually sneak a taste.
4. Let it sit for at least 10 minutes—that’s when the flavors start chatting to each other. Sometimes I forget and eat it right away; still good, but it’s more ‘wow’ if you let it be.
5. Taste, add a bit more lime, salt, or honey if you think it needs it. I almost always do, for the record.

Lopsided Notes From My Kitchen

• If you go heavy on the lime, it softens the cabbage after a while—sometimes nice, sometimes a little too limp for my taste.
• The mango: don’t fight with it. If it’s underripe, it’ll be tart; if overripe, it turns mushy. Actually, I think I prefer a slightly tart mango for this slaw, but the rest of my family disagrees.
• Skip cilantro if you’re not a fan. Parsley or mint has worked when I’ve run out, though parsley always feels like it’s trying a bit too hard here.

Things I’ve Tried (Not All Winners)

• Add peanuts or cashews for crunch—yum!
• Shredded apple instead of mango worked once, but then another time, it just turned the slaw into weird fruit salad territory. Wouldn’t recommend as a swap, though the apples did look cute.
• Adding sesame oil. Only a tiny dash, or it sort of hijacks the whole thing.

What You’ll Need (Or, Improvise Like Me)

You’ll want a big mixing bowl and a good chef’s knife, but to be honest, I’ve resorted to a bread knife and a soup pot before and everything was still edible. Grating/carrot peeler is kinda nice but not required if you don’t mind rustic chunks.

How to Store This (Sort Of)

This can go in an airtight container in the fridge for up to two days, but, truthfully, in my house, it never lasts more than a day, tops—people snack on it straight form the bowl at midnight. It does get a bit softer after a day, which is actually not bad if you like things extra marinated.

My Favourite Ways to Serve

We pile it onto grilled fish tacos, toss it beside grilled chicken, or just eat it out of the fridge with a fork. Oh, and once, I tried it inside a sandwich. Odd, but oddly satisfying. My mom likes it as a side with BBQ pork—try it, you’ll see why.

Pro Tips From Experience (Ahem…Mistakes Were Made)

• Once I tried rushing the mango peeling, and almost ended up with more mango on the floor than in the bowl. Don’t rush it—cut the cheeks off first, then slice.
• Don’t overdress—seriously, the first few times, I drowned my cabbage. Start with less, add more as you go. You can always add, but you can’t take away.
• If you want to prep ahead, keep the dressing separate until just before eating. Gets too soggy otherwise.

FAQ—Things People Have Asked (And I Once Googled)

• Can I make this without mango? Well, you can, but it’s just cabbage slaw after that. Maybe add pineapple or even orange for a twist?
• What’s the best way to cut a mango? I wish I knew a trick that didn’t leave my hands sticky! Honestly, I cut the cheeks off, score inside, then turn them out—don’t worry if it’s a mess, it’s still tasty.
• Can I make it spicier? Go ahead—add more chili, pickled jalapenos, or Sriracha, if that’s your jam. My kids think it’s too much if I do, though.
• Is it vegan? If you swap out the honey for maple syrup or sugar, yep!
• Do I have to measure everything exactly? Definitely not. I eyeball most of this, except when I’m writing it down for friends (or, you know, pretending to).

Actually, thinking about it, this slaw is a bit like summer in a bowl: a little wild, a little sweet, slightly chaotic, and everyone just dives right in. If you end up with mango on the ceiling—call it abstract art and enjoy your slaw.

★★★★★ 4.30 from 43 ratings

Mango Slaw

yield: 4 servings

prep: 20 mins

cook: 0 mins

total: 20 mins

A fresh, colorful slaw featuring shredded cabbage, juicy mango, carrots, bell pepper, and a zesty lime dressing. Perfect for a light lunch or a summer side dish.

🖨️ Print Pin Recipe

Ingredients

• 2 cups shredded cabbage (I use the pre-shredded bag when I’m feeling lazy; my grandmother swore by doing it by hand, but life’s too short)
• 1 ripe mango, peeled and cut into thin strips (or cubes—my knife skills are so-so; frozen works if you thaw and drain it a bit, but it’s never quite as good)
• 1 medium carrot, julienned (if you, like me, can’t be bothered, grate it, no one will fuss)
• 1/2 red bell pepper, thinly sliced (yellow or orange works, too)
• 2 spring onions, chopped (I’ve used red onion, but spring onions keep it lighter)
• 1 small handful cilantro, roughly chopped (leave it out if you’re Team Cilantro-Tastes-Like-Soap)
• 2 tablespoons lime juice (fresh is nice, but bottled works in a pinch)
• 1 tablespoon olive oil (any neutral oil is fine)
• 1 teaspoon honey or maple syrup (I sometimes just use a big pinch of sugar)
• 1/2 teaspoon sea salt (taste as you go, I’m never precise)
• Pinch of chili flakes (I’ve used sliced jalapeño, too; skip if heat is not your style)

Instructions

1. 1
   Toss all the cabbage, mango slices, carrot, red bell pepper, spring onions, and cilantro into your biggest salad bowl. Don’t worry if it looks like a weird color riot—that’s the charm.
2. 2
   In a little cup (or just over the slaw, no rules), mix up lime juice, olive oil, honey, salt, and the chili flakes. If the honey refuses to mix, give it a good stir, or microwave it for five seconds—works wonders.
3. 3
   Pour the dressing all over the slaw. Roll up your sleeves and use your (clean!) hands to toss it, or honestly, a couple of forks works as well. This is where I usually sneak a taste.
4. 4
   Let it sit for at least 10 minutes—that’s when the flavors start chatting to each other. Sometimes I forget and eat it right away; still good, but it’s more ‘wow’ if you let it be.
5. 5
   Taste, add a bit more lime, salt, or honey if you think it needs it. I almost always do, for the record.

CLICK FOR NUTRITION INFO ↑

Approximate Information for One Serving

Serving Size: 1 serving

Calories: 95cal

Protein: 2 gg

Fat: 3.5 gg

Saturated Fat: 0g

Trans Fat: 0g

Cholesterol: 0mg

Sodium: 0mg

Potassium: 0mg

Total Carbs: 17 gg

Fiber: 0g

Sugar: 0g

Net Carbs: 0g

Vitamin A: 0

Vitamin C: 0mg

Calcium: 0mg

Iron: 0mg

Nutrition Disclaimers

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

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