Mango Slaw

The pressure builds and you start counting down minutes until you eat. You know that feeling when the timer ticks closer and you start smelling something fresh and tasty? That's the best part. You kinda sense the whole kitchen coming alive as you wait on your slaw to be ready.

Pressure cooking is not just for heavy meals. Y'all can do light, bright, and fresh like this Refreshing Mango Slaw that hits all the right notes. It's not about long waits or slow simmering. Nope, it's quick pressure build, and bam, you're almost there.

You remember the last time you made slaw the old way, slicing and dicing forever? This time, you got your pressure cooker ready along with a few quick chops and zests. Then you toss everything together and chill it just right. You're gonna love this.

What Makes Pressure Cooking Win Every Round

• Quick release lets you jump right into your recipe without the long wait.
• The sealing ring keeps all the flavors locked in tight.
• Depth of broth or moisture control is on point so veggies stay tender but not soggy.
• Pressure build is faster than you think, bringing dinner closer to eating time.
• Tender pull means even the firmest veggies get just soft enough to eat but keep their crunch.
• Less time on the stove means more time to chill and blend flavors in your slaw.
• One-pot cleanup keeps you happy after the meal is done.

Besides pressure cooking, y'all might also be interested in Irish Beef and Guinness Stew for a hearty dinner option, or try our Chicken Philly Cheesesteak for something quick and delicious.

Everything You Need Lined Up

• 3 cups shredded purple cabbage or a slaw mix with carrots - fresh and crisp.
• 1 to 2 firm mangos - you want 2 cups shredded and chilled before shredding.
• ½ cup chopped cilantro - don't worry bout the thin stems, they're okay.
• ¼ cup thinly sliced red onion - green onions work if that's what you got.
• ½ to 1 jalapeno - finely minced if you like a little kick, or skip it if not.
• 1 orange - zest 1 tablespoon and juice about ¼ cup for that zesty pop.
• 1 lime - scoop out 1 teaspoon lime zest and 1 to 2 tablespoons lime juice, add more to taste.
• ½ teaspoon salt - start here and add more if you feel it needs it.
• Pressure cooker - gotta have it ready with the sealing ring cleaned.
• Mixing bowls and a whisk - for tossing your slaw and making the dressing.

Your Complete Cooking Timeline

1. First, shred your purple cabbage and cool your mangos in the fridge so they shred easier.
2. Next, combine shredded cabbage and mango in your largest mixing bowl.
3. Then add chopped cilantro, thinly sliced onion, and the minced jalapeno if you're using it.
4. In a small bowl, whisk together the orange zest, orange juice, lime zest, lime juice, and salt to make the dressing.
5. Pour that dressing right over your slaw mixture and toss everything together so all the flavors get coated evenly.
6. Taste your slaw now and add more salt or lime juice if you feel it's missing something.
7. Finally, put the bowl in the fridge and chill for at least 15 minutes so all those flavors meld perfectly before serving.

Quick Tricks That Save Your Time

• Chill mangos before shredding to get nice, even strips without the mushy bits.
• Use a cheap slaw mix with carrots to save you the trouble of shredding cabbage.
• Whisk your dressing while you prep veggies to keep the flow going real good.
• Rinse your pressure cooker's sealing ring after each use to keep it fresh and working right.
• Quick release pressure right away if you plan to toss your slaw fresh and want that crisp crunch.

That First Bite Moment

You take a forkful and the crunch smacks you right away. The purple cabbage keeps that satisfying snap while the mango gives this juicy, fruity burst.

The flavors dance on your tongue from the bright citrus zest to the cool cilantro with just a little jalapeno heat lurking in the back.

You sense the balance of sweet and tangy working in every bite, almost like a fresh summer breeze in your mouth.

That chill time in the fridge really brings it all together, making every forkful feel like a refreshing pick-me-up.

Making It Last All Week Long

• Fridge storage Keep your slaw in an airtight container. It should stay fresh and crisp for up to 4 days. Just give it a little toss before serving.
• Separate dressing If you wanna keep longer, store dressing apart and toss slaw right before eating to maintain crunch.
• Freezing Slaw rarely freezes well cause veggies get mushy, but you can freeze mango puree to use later in smoothies or dressings.

Everything Else You Wondered About

• Can I skip the jalapeno? Absolutely! It's totally optional, and you can leave it out for a milder slaw.
• What if I don't have orange zest? You can use just the juice, but the zest adds extra brightness so try to grab some next time.
• Do I really need to chill mangos first? Chilling helps shred cleanly and keeps the mango firm for that tender pull in the slaw.
• How important is quick release on this recipe? It's more about speed here since you are not cooking tough meats, so quick release saves time and keeps veggies crunchy.
• Can I prep this slaw a day ahead? Sure thing! Just keep it chilled and add dressing right before serving for best crunch.
• What happens if I pressurize the slaw mix directly? You don't wanna do that cause mango and cabbage lose texture. This one's all about fresh toss and chill, no pressure cooking on the slaw itself.

For a fresh and healthy side, you might also want to check out our Classic Deviled Eggs recipe.