Mango Slaw
A vibrant and refreshing side dish featuring sweet mangoes, crunchy vegetables, and a zesty dressing, perfect for barbecues and picnics.
Ingredients
For the Slaw
- 2 ripe ripe mangoes Sweetness and softness, a tropical touch
- 4 cups green cabbage Crunchy texture and fiber, forms the slaw base
- 1 medium red bell pepper Adds color and mild sweetness
- 2 medium carrots Provides crunch and vibrant color
- 1/4 cup fresh cilantro Lends a fresh herbaceous note
For the Dressing
- 1 tablespoon lime juice Introduces zesty brightness
- 1 tablespoon honey Balances flavors with natural sweetness
- 1 teaspoon salt Enhances and rounds out flavors
- 1/4 teaspoon black pepper Adds subtle heat and depth to the dish
Instructions
Preparation
- Prepare the fresh ingredients: Dice ripe mangoes into bite-sized pieces, slice the green cabbage thinly, slice red bell pepper into strips and then into small dice, grate the carrots finely, and chop fresh cilantro.
Dressing Preparation
- In a separate bowl, whisk together fresh lime juice and honey until smooth and slightly thickened.
Assembly
- In a large bowl, combine the diced mango, shredded cabbage, diced red bell pepper, grated carrot, and chopped cilantro.
- Pour the dressing over the slaw mixture and toss gently to combine.
- Season with salt and pepper to taste, and let the slaw marinate for 15 to 30 minutes before serving.
Notes
For variation, add jalapeños for heat or Greek yogurt for creaminess. Can substitute mango with peaches or pineapples. Best enjoyed fresh, but can be stored in an airtight container for up to three days.