Description
This Mango Slaw is sweet, crunchy, and zesty with fresh lime, cilantro, and a hint of chili heat. Made with crisp cabbage and juicy mango, it’s the perfect fresh side for tacos, BBQ, grilled chicken, or rice bowls. Ready in minutes and bursting with tropical flavor.
Ingredients
Scale
- 2 cups green or purple cabbage, thinly shredded
- 1 large ripe mango, peeled and cut into thin strips or cubes
- 1/2 red bell pepper, thinly sliced
- 2 green onions (scallions), sliced (white and green parts)
- 2 tablespoons fresh cilantro, chopped
- 2 tablespoons fresh lime juice
- 1–2 tablespoons olive oil
- 1/4 teaspoon chili flakes or chili powder (optional)
- Salt, to taste
- Black pepper, to taste
Instructions
- In a large bowl, add the shredded cabbage, red bell pepper, and green onion. Drizzle with a little olive oil and toss to lightly coat.
- Gently fold in the sliced mango, being careful not to mash it.
- Squeeze fresh lime juice over the slaw and drizzle with the remaining olive oil.
- Season with chili flakes (if using), salt, and black pepper. Toss gently until evenly combined.
- Stir in chopped cilantro just before serving.
- Let the slaw rest for 10 minutes at room temperature or chill briefly before serving to allow flavors to blend.
Notes
- For extra crunch, add shredded carrots or thinly sliced red onion.
- If your mango is very juicy, drain excess liquid before serving.
- Adjust chili flakes to control the heat level.
- Best enjoyed the same day for maximum crunch, but can be stored up to 2 days in the refrigerator.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: No-Cook
- Cuisine: American, Tropical-Inspired
Nutrition
- Serving Size: 1 Serving
- Calories: 120 kcal
- Sugar: 12 g
- Sodium: 150 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 3 g
- Protein: 2 g
- Cholesterol: 0 mg