Mango Slaw
Equipment
- 1 large mixing bowl
- 1 small bowl
- 1 whisk or fork
- 1 knife
- 1 cutting board
- 1 grater (optional)
Ingredients
- 2 ripe mangoes, peeled and diced
- 2 cups green cabbage, finely shredded
- 1 large carrot, grated
- 1 red bell pepper, thinly sliced
- ¼ cup red onion, thinly sliced
- ¼ cup fresh cilantro, chopped
- 3 tablespoons fresh lime juice
- 2 tablespoons honey or maple syrup
- 1 tablespoon sesame oil
- Salt and pepper to taste
- Optional: chili flakes or chili powder, to taste
Instructions
- 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 everything evenly.
- In a separate small bowl, whisk together the lime juice, honey (or maple syrup), sesame oil, salt, and pepper until well combined.
- Pour the dressing over the mango and vegetable mixture. Toss gently to coat everything evenly with the dressing.
- If using, sprinkle chili flakes or chili powder over the slaw and toss once more.
- Let the slaw sit for 5 to 10 minutes at room temperature to allow the flavors to come together before serving.
- Serve chilled or at room temperature as a side dish. Garnish with extra cilantro and a lime wedge if desired.
Notes
- For the crunchiest texture, serve the slaw immediately after dressing it.
- To make ahead: prep and store each ingredient separately in airtight containers. Mix the dressing in a jar. Combine everything right before serving.
- Store leftovers in an airtight container in the refrigerator for up to 2 days. Toss before serving.
- Customize with diced avocado, toasted cashews, peanuts, or an extra drizzle of sesame oil for added richness.
- Use maple syrup instead of honey to keep this recipe fully vegan.