Description
A refreshing and colorful mango slaw perfect for summer!
Ingredients
Scale
- 2 cups shredded green cabbage
- 1 cup shredded purple cabbage
- 1 large ripe mango, julienned
- 1 medium carrot, grated
- 1/4 cup chopped fresh cilantro
- 2 tablespoons fresh lime juice
- 1 tablespoon olive oil
- 1 teaspoon honey
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Start by preparing your vegetables. I like to take a moment here, slowing down as I slice the cabbage into thin ribbons. There is something calming about watching the pile grow, knowing it will soon turn into something beautiful.
- In a large mixing bowl, combine the green cabbage, purple cabbage, and grated carrot. Toss them gently so the colors mix evenly.
- Next comes the mango—the heart of this mango slaw. Slice it into thin strips, letting the natural sweetness shine through. Add it to the bowl along with the chopped cilantro.
- In a small bowl, whisk together the lime juice, olive oil, honey, salt, and pepper. This dressing is simple but bright, and it ties everything together without overpowering the fresh ingredients.
- Pour the dressing over the slaw and toss everything gently. I like to use my hands for this step—it helps coat every piece evenly.
- Let the mango slaw sit for about 10 minutes before serving. This allows the flavors to settle and blend, creating that perfect balance of sweet, tangy, and crisp.
Notes
- This slaw is best served fresh but can be stored in the refrigerator for a short time.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salads
- Method: No Cook
- Cuisine: Fusion
Nutrition
- Serving Size: 1 cup
- Calories: 120
- Sugar: 10g
- Sodium: 200mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg