Mango Slaw with Lime (Printable)
Fresh mango and crisp vegetables tossed in tangy lime dressing for a vibrant side dish.
# What You'll Need:
→ 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 tablespoons fresh lime juice
08 - 2 tablespoons olive oil
09 - 1 tablespoon honey or maple syrup
10 - 1 1/2 teaspoons rice vinegar
11 - 1/2 to 1 teaspoon chili flakes, to taste
12 - 1/2 teaspoon 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 Make It:
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. Serve immediately, or refrigerate for up to 2 hours to allow flavors to meld before serving.
# Expert Tips:
01 -
- The sweet mango balances the crisp vegetables in a way that makes you feel virtuous for eating something so colorful
- It comes together in literally fifteen minutes which is about how long my patience lasts in summer cooking
02 -
- The slaw is perfect immediately but even better after 30 minutes in the fridge when the flavors have had time to know each other
- Do not try to make this more than a day ahead because the mango breaks down and everything gets a bit sad
03 -
- A sharp mandoline makes the vegetable prep go twice as fast but watch your fingers
- Toast the nuts in a dry pan for three minutes until fragrant because untoasted nuts are such a wasted opportunity