I enjoy how quick and easy this recipe is to prepare. The balance of sweetness from the mango and acidity from the lime makes it incredibly refreshing. I also like how versatile it is, since I can serve it alongside grilled meats, tacos, or even enjoy it on its own.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
2 ripe mangoes, peeled and diced
2 cups green cabbage, finely shredded
1 large carrot, grated
1 red bell pepper, thinly sliced
¼ cup red onion, thinly sliced
¼ cup fresh cilantro, chopped
3 tablespoons lime juice
2 tablespoons honey or maple syrup
1 tablespoon sesame oil
salt and pepper to taste
Directions
I start by adding the diced mango, shredded cabbage, grated carrot, red bell pepper, red onion, and cilantro into a large mixing bowl. I toss everything together to evenly combine the ingredients.
In a separate small bowl, I whisk together the lime juice, honey or maple syrup, sesame oil, salt, and pepper until the dressing is smooth.
I pour the dressing over the slaw mixture and gently toss everything until it’s well coated.
I let the slaw sit for about 5 to 10 minutes so the flavors can blend together before serving.
Servings and timing
This recipe makes 4 servings and takes about 15 minutes to prepare, making it a quick and convenient side dish.
Variations
I sometimes add diced avocado for creaminess or sprinkle in chopped nuts for extra crunch. If I want a bit of heat, I include chili flakes or finely chopped jalapeño. I also like swapping honey for maple syrup depending on what I have available.
storage/reheating
I store leftovers in an airtight container in the refrigerator for up to 2 days. I usually serve it chilled or at room temperature and avoid reheating to keep the texture fresh and crisp.
FAQs
Can I make this slaw ahead of time?
I can prepare it a few hours in advance, but I prefer serving it fresh for the best texture.
What type of cabbage works best?
I usually use green cabbage, but red cabbage or a mix works just as well.
Can I make it vegan?
I use maple syrup instead of honey to keep it fully plant-based.
How do I keep the slaw crunchy?
I avoid letting it sit too long after mixing, or I add the dressing just before serving.
What dishes pair well with this slaw?
I like serving it with grilled meats, tacos, or seafood for a refreshing contrast.
Conclusion
I find this mango slaw to be a simple yet flavorful addition to many meals. It’s quick to prepare, packed with fresh ingredients, and brings a bright, refreshing element to the table.
A fresh and vibrant mango slaw with crunchy cabbage, sweet mango, and zesty lime dressing. Perfect as a light side dish.
Author:Ella
Prep Time:15 minutes
Cook Time:0 minutes
Total Time:15 minutes
Yield:4 servings
Category:Side Dish / Salad
Method:No-Cook
Cuisine:Fusion / Tropical
Diet:Vegan
Ingredients
2 ripe mangoes, peeled and diced
2 cups green cabbage, finely shredded
1 large carrot, grated
1 red bell pepper, thinly sliced
¼ cup red onion, thinly sliced
¼ cup fresh cilantro, chopped
For the Dressing:
3 Tbsp lime juice
2 Tbsp honey or maple syrup
1 Tbsp sesame oil
Salt and black pepper, to taste
Instructions
Combine Ingredients:
In a large mixing bowl, add diced mangoes, shredded cabbage, grated carrot, bell pepper, red onion, and cilantro. Toss to combine.
Make the Dressing:
In a small bowl, whisk together lime juice, honey (or maple syrup), sesame oil, salt, and pepper until smooth.
Mix the Slaw:
Pour the dressing over the slaw mixture and toss gently until everything is evenly coated.
Let Flavors Develop:
Allow the slaw to sit for 5–10 minutes so the flavors can meld together.
Serve:
Serve chilled or at room temperature as a refreshing side dish.
Notes
Add avocado or chopped nuts for extra texture and richness.
Sprinkle chili flakes for a spicy kick.
Best enjoyed fresh, but can be stored in the fridge for up to 2 days.
Serve immediately for a crunchier texture.
