Delicious Mango Slaw
Mango slaw is a burst of freshness that instantly brightens any table. With crisp veggies and sweet, juicy mango, it's a vibrant, crunchy side that's perfect for warm days or family gatherings. This recipe is easy, colorful, and always a crowd-pleaser.
Equipment
- 1 Large mixing bowl
- 1 Small bowl
- 1 Whisk
Ingredients
For the slaw
- 1 large ripe mango peeled and julienned
- 2 cup green cabbage shredded
- 1 cup purple cabbage shredded
- 1 medium carrot julienned
- 1 red bell pepper thinly sliced
- 2 green onions thinly sliced
- 0.5 cup fresh cilantro leaves chopped
For the dressing
- 3 tablespoon fresh lime juice
- 2 tablespoon honey or maple syrup
- 2 tablespoon olive oil
- 1 teaspoon alcohol-free vanilla extract
- 1 pinch salt
- 1 pinch black pepper
Instructions
Make the Slaw
- Peel and julienne the mango. Shred the cabbages. Thinly slice the carrot, bell pepper, and green onions. Chop the cilantro.
- In a large bowl, combine the mango, cabbages, carrot, bell pepper, green onions, and cilantro. Gently toss to mix.
- In a small bowl, whisk together lime juice, honey, olive oil, alcohol-free vanilla, salt, and pepper until smooth.
- Pour the dressing over the salad and toss until everything is lightly coated. Serve immediately for maximum crunch or chill briefly before serving.
Notes
Store leftover slaw in an airtight container in the refrigerator for up to 2 days. The veggies will soften, but the flavors will marry. Stir gently before serving. Best served fresh.