Mango Slaw Recipes

Alright, buckle up, buttercups, because today we’re diving headfirst into Mango Slaw, and no, it’s not just a fancy name for a fruit salad you accidentally chopped too small. This isn’t your grandma’s coleslaw (unless your grandma was secretly a tropical goddess, in which case, call me!). This vibrant, zesty, slightly-sweet-but-still-tangy side dish is basically sunshine in a bowl, perfect for making those boring weeknight dinners feel like a mini vacation. It’s got crunch, it’s got zing, and it’s going to make you look like a culinary genius without actually having to *be* one. You should try it because, frankly, your taste buds deserve a party, and this one doesn’t require pants.

Speaking of parties, I once made this for a backyard BBQ, thinking I was all suave and organized. My husband, bless his cotton socks, decided it was a fantastic idea to “help” by adding extra chili flakes because “it needed more kick.” Now, I like a kick, but his idea of a kick is basically a mule to the face. The kids took one bite, started fanning their mouths dramatically, and then proceeded to eat only the hot dogs. I spent the rest of the evening chugging iced tea and apologizing to guests, while he just stood there, innocently asking, “What? It’s good!” Yeah, good for clearing sinuses, honey. Good thing this recipe is fool-proof, even if the person making it *with* you isn’t.

Time-Saving Hacks

– Buy pre-shredded cabbage. Yes, it costs more. No, I don’t care. Time is money, and my time is better spent avoiding dishes.
– Use a mandoline for perfectly thin slices of everything. Just watch your fingers, unless you like a little extra protein.
– Don’t bother with a separate small bowl for the dressing. Just whisk it right into the main bowl with the chopped veggies. One less thing to wash!
– If you’re really lazy (and who isn’t?), buy pre-chopped mango and bell peppers. Your secret’s safe with me.
– Just use your hands to mix. It’s primal. It’s efficient. It saves a spoon.

Serving Ideas

– Honestly, just eat it straight from the bowl with a fork. It’s a side, it’s a snack, it’s emotional support.
– Serve it alongside grilled chicken or fish for a healthy-ish meal. Or with a greasy burger, balance is key, right?
– Put it on tacos! Seriously, it’s a game-changer. Your Taco Tuesday just got a promotion.
– A crisp white wine or a ridiculously strong margarita will complement this perfectly. Especially if the kids were *extra* today.
– Or just a cold beer. Because sometimes, simplicity is the greatest luxury.

What to Serve It With

What to Serve It With: Look, I just gave you a whole list of ideas. Read ’em. Or just eat it standing over the sink. No judgment here.

✔Tips & Mistakes

– Tip: Don’t over-dress the slaw. It’ll get soggy faster than my motivation on a Monday morning. Add half, mix, taste, add more if needed.
– Mistake: Thinking you can skip the lime juice. No. Just no. It’s what makes this slaw sing. Without it, you just have chopped fruit and cabbage looking sad.
– Tip: For extra crunch, toast your sesame seeds for a minute in a dry pan. Just don’t walk away, or they’ll be charcoal. Been there.
– Mistake: Cutting everything too big. It’s slaw, not a chunky salad. Aim for bite-sized pieces so you can actually get a little bit of everything in one forkful.
– Tip: Make this a little ahead of time (30 minutes to an hour) so the flavors can meld. But not too far ahead, or see “soggy” above. It’s a delicate balance, like my temper.

✔Storage Tips

Store it in the fridge… if there’s any left. Cold midnight leftovers? Sometimes better than fresh.

✔Variations and Substitutions

Swap whatever you want—sugar ↔ honey, soy sauce ↔ tamari, or skip steps and call it “deconstructed.” It still counts.

Frequently Asked Questions

Mango Slaw Recipes

A refreshing mango slaw perfect for summer picnics and barbecues.

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Prep Time: 15 minutes minutes

Total Time: 15 minutes minutes

Servings: 6

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 2 cups shredded green cabbage
• ▢ 1.5 cups ripe mango, diced
• ▢ 1 cup carrots, shredded
• ▢ 1 cup red bell pepper, thinly sliced
• ▢ 1 cup cilantro, chopped
• ▢ 1 lime fresh lime juice about 2 tablespoons
• ▢ 3 tablespoons olive oil or any preferred oil
• ▢ 1 teaspoon honey or maple syrup for a vegan option
• ▢ 1 teaspoon salt
• ▢ 0.5 teaspoon black pepper

Instructions

Preparation Steps

• In a large bowl, combine the shredded cabbage, diced mango, carrots, red bell pepper, and cilantro.
• In a small bowl, whisk together the lime juice, olive oil, honey, salt, and black pepper.
• Drizzle the dressing over the slaw mixture and toss well to combine all ingredients.
• Let the slaw sit for about 10 minutes to allow flavors to meld before serving.

Notes

This slaw pairs wonderfully with grilled meats. For extra flavor, add a pinch of chili powder!