Delicious Mango Slaw (Printable Version)
A vibrant and refreshing slaw featuring juicy mango, crisp vegetables, and a tangy lime dressing.
# What You Need:
→ Fruits & Vegetables
01 - 2 ripe mangoes, peeled, pitted, and julienned
02 - 2 cups green cabbage, finely shredded
03 - 1 cup red cabbage, finely shredded
04 - 1 medium carrot, julienned
05 - ½ red bell pepper, thinly sliced
06 - 2 green onions, thinly sliced
07 - ¼ cup fresh cilantro, chopped
→ Dressing
08 - 3 tablespoons fresh lime juice
09 - 2 tablespoons olive oil
10 - 1 tablespoon maple syrup or honey
11 - 1 tablespoon rice vinegar
12 - 1 teaspoon Dijon mustard
13 - ½ teaspoon sea salt
14 - ¼ teaspoon black pepper
15 - 1 small jalapeño, seeded and minced (optional, for heat)
# Directions:
01 - In a large bowl, combine the mango, green cabbage, red cabbage, carrot, bell pepper, green onions, and cilantro.
02 - In a small bowl, whisk together lime juice, olive oil, maple syrup or honey, rice vinegar, Dijon mustard, salt, pepper, and jalapeño if using, until well blended.
03 - Pour the dressing over the slaw and toss gently to combine, ensuring all ingredients are evenly coated.
04 - Taste and adjust seasoning as needed.
05 - Serve immediately, or refrigerate for up to 2 hours to allow flavors to meld.
# Expert Tips:
01 -
- The sweet and tangy balance makes even vegetable skeptics reach for seconds
- It comes together in fifteen minutes but tastes like you put in way more effort
02 -
- Mangoes that are too soft will turn mushy when tossed, so err on the side of slightly under-ripe
- The cabbage benefits from sitting in the dressing for at least thirty minutes, softening just enough while maintaining texture
03 -
- Chill your serving bowl in the freezer for ten minutes before adding the slaw for extra-refreshing presentation
- Cut all vegetables to similar sizes so every forkful contains the perfect ratio of ingredients