Mango Slaw Recipes

Alright, let’s talk about Mango Slaw, because apparently, salads that aren’t sad, soggy lettuce exist. This isn’t your grandma’s mayo-laden, potluck-dreadful cabbage situation. Oh no, honey. This is vibrant, zesty, crunchy, and basically a party in your mouth that requires zero small talk. We’re talking tropical vibes, a little sweet, a little tangy, and just enough crunch to make you feel like you’ve actually accomplished something in the kitchen, even if all you did was open a bag of pre-shredded cabbage. Try it, because your taste buds deserve a vacation, even if your actual body is stuck in your kitchen.

My husband, bless his heart, is convinced that all “slaw” is a conspiracy by the culinary world to sneak in as much mayonnaise as humanly possible. So, when I first made this, I casually put it out during our BBQ, calling it “tropical cabbage stuff.” He eyed it suspiciously, like it was a prop from a horror movie. Fast forward ten minutes, and I caught him, fork in hand, hunched over the bowl, shoveling it in like a raccoon with a fresh garbage find. When he realized I saw him, he quickly straightened up, wiped his mouth, and declared, “It’s… surprisingly not terrible.” High praise from the man who thinks ketchup is a vegetable. The kids, meanwhile, just asked if it was “spicy salsa” because of the bright colors, then proceeded to eat only the mango pieces. Success! Ish.

Time-Saving Hacks

– Buy a bag of pre-shredded cabbage mix. Seriously, your time is worth more than shredding cabbage. Just toss that bag in there and call it a day.
– Use frozen mango chunks if fresh ones are acting pricey or elusive. Just make sure they’re thawed and drained first, unless you want icy slaw.
– Food processor to the rescue for the peppers and cilantro. One quick pulse, and boom, perfectly diced. Nobody needs to know you didn’t meticulously hand-chop.
– Whisk the dressing directly in the serving bowl before adding the ingredients. Fewer dishes to wash means more time for important things, like binging reality TV.
– Forget toasting the sesame seeds. It adds a nice touch, but if you’re in a rush, just sprinkle ’em on. The world will not end.

Serving Ideas

– It’s practically mandatory with tacos. Especially fish tacos, because it just feels right.
– Killer with grilled chicken or pork. The freshness cuts through any richness like a superhero through… well, whatever superheroes cut through.
– Serve it as a side to a sad desk lunch to make it less sad.
– Pile it on a burger instead of lettuce. Be a rebel.
– Honestly, just eat it straight from the bowl with a fork. No judgment. Pair with a crisp rosé if the kids were particularly “spirited” today. Or a beer. Or water. Just hydrate, friend.

What to Serve It With

✔Tips & Mistakes

Don’t drown it: Add the dressing gradually and taste as you go. You want it coated, not swimming. Nobody likes soup-slaw.
Chop consistency: Try to chop your mango and peppers roughly the same size as your cabbage shreds. It makes for a better bite. Unless you like big chunks, then go wild. It’s your slaw.
Too spicy? Add a little more mango or a tiny drizzle of honey to balance it out. We all make mistakes, just fix it.
Make ahead? It’s best when made within an hour or two, as the cabbage can start to soften. But honestly, leftovers are still pretty darn good.

✔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

This refreshing mango slaw is perfect for a summer barbecue.

No ratings yet

Rate This Yum Pin This Recipe For Later! Share The Yum On Facebook Print

Prep Time: 15 minutes minutes

Total Time: 15 minutes minutes

Servings: 6

Calories: 120kcal

Ingredients

 

1x2x3x

Main Ingredients

• ▢ 2.1 cups shredded green cabbage Use fresh cabbage for crunch.
• ▢ 1.2 cups ripe mango, diced Choose sweet, juicy mangoes.
• ▢ 0.3 cups carrots, shredded
• ▢ 0.5 cups red bell pepper, diced Adds a sweet crunch.
• ▢ 0.25 cups green onions, chopped
• ▢ 0.25 cups fresh cilantro, chopped Optional, but flavorful.

Instructions

Preparation Steps

• In a large bowl, combine shredded cabbage, diced mango, shredded carrots, and bell pepper.
• Add chopped green onions and cilantro to the bowl.
• Toss all ingredients gently to mix thoroughly.
• Serve immediately or chill for an hour to enhance flavors.

Notes

For extra zest, add a squeeze of lime juice before serving.