Mango Slaw with Lime Dressing (Printable View)

Juicy mango meets crisp cabbage and carrots in a zesty lime dressing. This colorful side brings tropical crunch to any meal.

# Ingredient List:

→ 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 Prepare:

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 Suggestions:

01 -
  • The sweet crunch against the tangy lime wake up your tastebuds like nothing else in summer
  • It comes together in fifteen minutes but looks like you spent way more effort on it
  • This slaw makes everything else on your plate taste better, from grilled fish to plain rice bowls
02 -
  • The cabbage will weep liquid as it sits, so serve this within two hours of dressing or it becomes watery and sad
  • Overripe mangoes turn into mush when you try to julienne them, so pick fruits that are still slightly firm
  • Making this a day ahead sounds smart but the texture transforms completely and not in a good way
03 -
  • A mandoline slicer makes the julienned vegetables look professional and saves so much time
  • Toasting the nuts in a dry pan for three minutes deepens their flavor significantly

Go back