Description
A refreshing and vibrant Mango Slaw combining ripe mangoes with crunchy cabbage, carrot, and bell pepper, tossed in a tangy lime-honey sesame dressing. Perfect as a light side dish or salad, this quick and easy recipe bursts with tropical flavors and crisp textures.
Ingredients
Produce
- 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
Dressing
- 3 tablespoons lime juice
- 2 tablespoons honey or maple syrup
- 1 tablespoon sesame oil
- Salt and pepper, to taste
Instructions
- Combine the produce. In a large mixing bowl, combine the diced mangoes, shredded cabbage, grated carrot, sliced red bell pepper, sliced red onion, and chopped cilantro. Toss well to mix all the vegetables and fruit evenly.
- Prepare the dressing. In a separate small bowl, whisk together the lime juice, honey or maple syrup, sesame oil, salt, and pepper until well combined.
- Dress the slaw. Pour the dressing over the mango and vegetable mixture. Toss gently to coat all the ingredients evenly with the dressing.
- Let flavors meld. Allow the slaw to sit for about 5 to 10 minutes to let the flavors meld and blend beautifully.
- Serve. Serve chilled or at room temperature as a fresh and flavorful side dish with your favorite main course.
- Customize your slaw. Add diced avocado, chopped nuts, or a sprinkle of chili flakes to boost flavor and texture as desired.
- Immediate crunch. For extra crunch, serve the slaw immediately after mixing with the dressing.
- Store leftovers. Store any leftovers in an airtight container in the refrigerator for up to 2 days to maintain freshness.
Notes
- Use ripe but firm mangoes for the best texture and flavor.
- Adjust sweetness by varying honey or maple syrup quantity to taste.
- The slaw can be made a few hours ahead and refrigerated to develop deeper flavor.
- Adding nuts like toasted almonds or peanuts provides extra crunch and protein.
- Serve this slaw as a side to grilled meats, tacos, or as a light lunch on its own.
- For a vegan option, use maple syrup instead of honey.
