Name: Mango Slaw Recipe
Prep time: 15 min
Total time: 15 min
Cuisine: Fusion
Ingredients: 2 pieces ripe mangoes, peeled and diced; 2 cups green cabbage, finely shredded; 1 large carrot, grated; 1 piece red bell pepper, thinly sliced; ¼ cup red onion, thinly sliced; ¼ cup fresh cilantro, chopped; 3 tablespoons lime juice; 2 tablespoons honey or maple syrup; 1 tablespoon sesame oil; Salt, to taste; Black pepper, to taste

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Introduction

Mango slaw is a refreshing and vibrant side dish that combines sweet, tangy, and crunchy flavors. It’s perfect for brightening up any meal and adds a tropical twist to your usual slaw.

A close-up view of a colorful salad piled high in a white bowl with a rough texture. The salad is made of multiple layers including small yellow mango cubes, thin orange carrot strips, thin purple cabbage slices, and thin white cabbage strips, all mixed evenly. There are bright green cilantro leaves scattered throughout adding fresh green details. The colors are vivid and the textures are crisp and fresh, giving a lively and healthy look. The bowl sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 pieces ripe mangoes, peeled and diced
2 cups green cabbage, finely shredded
1 large carrot, grated
1 piece red bell pepper, thinly sliced
¼ cup red onion, thinly sliced
¼ cup fresh cilantro, chopped
3 tablespoons lime juice
2 tablespoons honey or maple syrup
1 tablespoon sesame oil
Salt and pepper to taste

Instructions

Step 1: In a large mixing bowl, combine diced mangoes, shredded cabbage, grated carrot, sliced red bell pepper, sliced red onion, and chopped cilantro.
Step 2: In a separate bowl, whisk together lime juice, honey (or maple syrup), sesame oil, salt, and pepper.
Step 3: Pour the dressing over the mango and vegetable mixture and toss gently to coat evenly.
Step 4: Let the slaw rest for 5-10 minutes for flavors to meld before serving.

Tips & Variations

Use ripe but firm mangoes to ensure the slaw has a nice texture and sweetness.
Add a small diced jalapeño for a spicy kick.
Swap sesame oil with olive oil for a milder dressing.
For extra crunch, sprinkle toasted sesame seeds on top before serving.

Storage

Store the mango slaw in an airtight container in the refrigerator for up to 2 days. It’s best enjoyed fresh, but if needed, give it a gentle toss before serving again. Avoid keeping it too long as the mango may soften and release excess liquid.

How to Serve

A large round metal bowl placed on a white marbled surface holds five distinct layers of ingredients. Starting from the top left, there is a layer of shredded white cabbage mixed with thin orange carrot strips, next to a large portion of deep purple shredded red cabbage. Below the red cabbage is a fresh pile of bright green cilantro leaves. To the left of the cilantro are thin, curved slices of light purple onion resting on the metal. The biggest section, taking up the bottom left part of the bowl, is filled with small cubes of bright yellow mango. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make mango slaw ahead of time?

Yes, you can prepare the slaw a few hours ahead and let it chill in the fridge, but it’s best to dress it right before serving to keep the vegetables crisp.

What can I serve mango slaw with?

Mango slaw pairs beautifully with grilled meats, fish tacos, or as a fresh side for barbecue dishes and sandwiches.