Mango slaw is a vibrant and refreshing salad that combines the sweetness of mangoes with the crunch of cabbage and peppers. It’s a great side dish that pairs well with a variety of meals, especially grilled dishes.
Why Make This Recipe
This mango slaw is not only delicious but also simple to prepare. It brings a burst of color and flavor to any plate. Using fresh ingredients makes it a healthy choice, and it’s easy to customize for your taste. It’s perfect for picnics, barbecues, or any casual gathering.
How to Make Mango Slaw
Ingredients:
- 2 ripe mangoes, peeled and julienned
- 2 cups shredded cabbage
- 1 red bell pepper, thinly sliced
- 1 carrot, grated
- 1/4 cup fresh cilantro, chopped
- 1/4 cup lime juice
- 2 tablespoons olive oil
- Salt and pepper to taste
Directions:
- In a large bowl, combine the mangoes, cabbage, red bell pepper, carrot, and cilantro.
- In a separate small bowl, whisk together the lime juice, olive oil, salt, and pepper.
- Pour the dressing over the slaw and toss until well combined.
- Serve immediately for a refreshing side dish.
How to Serve Mango Slaw
Mango slaw is best served chilled and can be enjoyed on its own or as a topping for tacos and grilled meats. It’s an excellent accompaniment to burgers, fish, or sandwiches, adding a fresh and tangy flavor to your meal.
How to Store Mango Slaw
If you have leftovers, store the mango slaw in an airtight container in the refrigerator. It’s best to consume it within a day or two, as the vegetables may become soggy over time.
Tips to Make Mango Slaw
- Choose ripe mangoes for optimal sweetness and flavor.
- For added crunch, consider including nuts or seeds like toasted almonds or sunflower seeds.
- Adjust the amount of lime juice and olive oil to your taste preference.
- Make it ahead of time for flavors to meld but add the dressing just before serving.
Variation
You can customize this slaw by adding ingredients like diced jalapeños for heat, or avocado for creaminess. Switching up the herbs, like using mint instead of cilantro, can also give it a new twist.
FAQs
1. Can I make mango slaw ahead of time?
Yes, you can prepare the slaw ahead of time, but it’s best to add the dressing just before serving to avoid sogginess.
2. What type of cabbage should I use?
Green cabbage is traditional, but you can also use red cabbage for more color and a slightly different taste.
3. Can I use frozen mango?
While fresh mango is best, you can use frozen mango if it’s thawed and drained properly before mixing it into the slaw.
Conclusion
Mango slaw is a colorful and tasty dish that adds a unique flair to your meals. If you’re looking for more ideas on serving mango slaw, check out this Mango Slaw – perfect for fish tacos Recipe – Rachel Cooks® for inspiration!
Print
Mango Slaw
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A vibrant and refreshing salad combining sweetness from mangoes with the crunch of cabbage and peppers, perfect as a side dish.
Ingredients
- 2 ripe mangoes, peeled and julienned
- 2 cups shredded cabbage
- 1 red bell pepper, thinly sliced
- 1 carrot, grated
- 1/4 cup fresh cilantro, chopped
- 1/4 cup lime juice
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- In a large bowl, combine the mangoes, cabbage, red bell pepper, carrot, and cilantro.
- In a separate small bowl, whisk together the lime juice, olive oil, salt, and pepper.
- Pour the dressing over the slaw and toss until well combined.
- Serve immediately for a refreshing side dish.
Notes
Best served chilled. Can be topped on tacos or grilled meats. Store leftovers in an airtight container in the refrigerator for up to two days.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: Mixing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 10g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg
