Fresh Mango Citrus Slaw (Print Version)
Juicy mango meets crisp cabbage, carrots, and bell pepper in a zesty lime dressing. A refreshing side ready in 15 minutes.
# What You Need:
→ Produce
01 - 2 ripe mangoes, peeled and julienned
02 - 2 cups red cabbage, thinly sliced
03 - 1 cup carrots, julienned
04 - 1 red bell pepper, thinly sliced
05 - 3 green onions, thinly sliced
06 - 1/4 cup fresh cilantro, chopped
→ Dressing
07 - 3 tablespoons fresh lime juice
08 - 2 tablespoons olive oil
09 - 1 tablespoon honey or maple syrup
10 - 1 1/2 teaspoons rice vinegar
11 - 1/2–1 teaspoon chili flakes, to taste
12 - 1/2 teaspoon salt
13 - Freshly ground black pepper, to taste
→ Optional Toppings
14 - 1/4 cup toasted cashews or peanuts, roughly chopped
15 - Extra cilantro leaves
# How to Prepare:
01 - In a large bowl, combine mango, red cabbage, carrots, bell pepper, green onions, and chopped cilantro.
02 - In a small bowl or jar, whisk together lime juice, olive oil, honey, rice vinegar, chili flakes, salt, and pepper until well blended.
03 - Pour the dressing over the slaw and toss gently to coat all ingredients evenly.
04 - Taste and adjust seasoning as needed with additional salt, pepper, or chili flakes.
05 - Top with toasted cashews or peanuts and extra cilantro if desired. Serve immediately, or refrigerate for up to 2 hours to allow flavors to meld before serving.
# Expert Advice:
01 -
- The sweet-tangy crunch wakes up literally anything you pair it with
- It transforms five minutes of chopping into something that tastes like summer on a plate
02 -
- The mango needs to be perfectly ripe, not rock hard and not turning to mush in your hands
- This slaw starts weeping liquid after about 4 hours, so plan accordingly
03 -
- Use a mandoline if you want paper-thin cabbage slices that practically melt in your mouth
- Toast your nuts in a dry pan for 3 minutes until fragrant, it makes that much of a difference