Refreshing Mango Slaw (Printer-Friendly)
Sweet mango meets crisp vegetables in a tangy lime dressing. A vibrant fusion side for summer meals.
# What You'll Need:
→ Fruits & Vegetables
01 - 2 cups fresh mango, julienned (about 2 medium ripe mangos)
02 - 1 1/2 cups red cabbage, thinly sliced
03 - 1 cup carrots, julienned
04 - 1/2 red bell pepper, thinly sliced
05 - 2 scallions, thinly sliced
06 - 1/2 cup fresh cilantro leaves, chopped
→ Dressing
07 - 3 tablespoons fresh lime juice
08 - 2 tablespoons extra-virgin olive oil
09 - 1 tablespoon honey or maple syrup
10 - 1 tablespoon rice vinegar
11 - 1 teaspoon sesame oil
12 - 1/2 teaspoon kosher salt
13 - 1/4 teaspoon freshly ground black pepper
14 - Optional: 1/2 jalapeño, seeded and minced (for heat)
→ Garnish
15 - 2 tablespoons toasted sesame seeds
16 - Optional: 1/4 cup roasted peanuts, roughly chopped
# How-To Steps:
01 - In a large mixing bowl, combine mango, red cabbage, carrots, bell pepper, scallions, and cilantro.
02 - In a separate small bowl, whisk together lime juice, olive oil, honey or maple syrup, rice vinegar, sesame oil, salt, and black pepper until well combined. Add jalapeño if using.
03 - Pour the dressing over the mango slaw mixture. Toss gently until all ingredients are evenly coated.
04 - Let the slaw sit for 10 minutes to allow flavors to meld.
05 - Sprinkle with toasted sesame seeds and peanuts before serving. Serve chilled or at room temperature.
# Expert Advice:
01 -
- The sweet mango against crisp vegetables creates this perfect balance that wakes up your whole palate
- You can make it ahead and it actually tastes better after the flavors hang out together
02 -
- This slaw gets watery if you dress it more than a few hours before serving so add the dressing last minute for meal prep
- The mango needs to be ripe but still firm or it'll turn into mush when you toss everything together
03 -
- Squeeze your limes at room temperature for way more juice
- If your mango isn't sweet enough, add another teaspoon of honey to the dressing