Description
This vibrant mango slaw is a fresh and crunchy side that pairs perfectly with tacos and BBQ, combining sweet and zippy flavors for a delightful summer dish.
Ingredients
Fresh Produce
- 4 cups Green cabbage, shredded (Use mostly green cabbage for crunch.)
- 1 cup Red cabbage, shredded (Optional for color.)
- 1 cup Ripe mango, sliced into thin strips or small cubes (Choose a ripe mango that gives slightly when pressed.)
- 1 cup Carrots, shredded or matchsticks
- 1 medium Red bell pepper, thinly sliced
- 2 tablespoons Green onion or cilantro, chopped (For freshness.)
- 1 medium Jalapeno, minced (Optional for heat.)
- to taste Salt and pepper
Dressing
- 2 tablespoons Lime juice (Fresh is best.)
- 1 tablespoon Honey (Can be swapped with maple syrup for vegan option.)
- 1 tablespoon Apple cider vinegar (or rice vinegar)
- 1 tablespoon Olive oil
- a pinch Salt
- optional Garlic powder (Add for extra savory.)
Instructions
Preparation
- Shred your cabbage and add it to a big bowl.
- Add mango, carrots, bell pepper, and any extras like cilantro or green onion.
- Mix the dressing in a small bowl or jar.
- Pour dressing over the slaw and toss really well.
- Let it sit for 10 minutes, then taste and adjust salt, lime, or honey.
Notes
For the best crunch, cut everything similar in size and let the slaw rest for 10 minutes before serving. Store leftovers in an airtight container, best used within 24 hours.
- Prep Time: 15 minutes
- Category: Salad, Side Dish
- Cuisine: American, Mexican