Mango Slaw
This vibrant Mango Slaw is a refreshing medley of shredded cabbage, carrots, and ripe mango, perfect for any meal or gathering.
Ingredients
Vegetables
- 2 cups green cabbage, shredded Provides a crisp and refreshing base; Napa cabbage is a sweet alternative.
- 1 cup carrots, shredded Adds natural sweetness and color; consider using purple carrots for a twist.
- 1 piece ripe mango, peeled and diced For that tropical sweetness; substitute with pineapple if mango isn’t available.
- 1/4 cup red onion, finely sliced A little bite; for a milder flavor, soak the onion in water for 10 minutes.
- 1/3 cup cilantro, chopped Offers a fresh, herby contrast; basil could work too for a different flavor profile.
Dressing
- 1 tablespoon lime juice Brightens the flavors; lemon juice is a suitable substitute.
- 2 tablespoons olive oil A healthy fat that brings everything together; avocado oil is a great replacement.
- to taste salt and pepper Essential for balancing flavors.
Instructions
Preparation
- Begin by shredding the green cabbage and carrots.
- Cut the ripe mango into small cubes.
- In a large mixing bowl, combine the shredded cabbage, carrots, diced mango, and sliced red onion.
Assembly
- In a small bowl, whisk together lime juice, olive oil, salt, and pepper until emulsified.
- Pour the dressing over the salad and toss until everything is well-coated.
- If possible, allow it to chill in the refrigerator for about 15 minutes.
- Just before serving, sprinkle with chopped cilantro, and give it one last toss.
Notes
This slaw can be made a few hours in advance. Hold off on adding the cilantro until right before serving for maximum freshness. You can add toasted nuts for texture or spice it up with a pinch of cayenne.