Mango Slaw
This refreshing mango slaw is a vibrant and healthy side dish that combines the sweetness of ripe mangoes with crunchy vegetables, topped with a zesty dressing. It's perfect for barbecues, picnics, or as a light accompaniment to any meal.
Equipment
- 1 large mixing bowl
- 1 whisk or fork
- 1 knife
- 1 cutting board
- 1 grater optional
Ingredients
- 2 pieces ripe mangoes, peeled and diced
- 2 cups green cabbage, finely shredded
- 1 large carrot, grated
- 1 piece red bell pepper, thinly sliced
- ¼ cup red onion, thinly sliced
- ¼ cup fresh cilantro, chopped
- 3 tablespoons lime juice
- 2 tablespoons honey or maple syrup
- 1 tablespoon sesame oil
- to taste salt and pepper
Instructions
- In a large mixing bowl, combine the diced mangoes, shredded cabbage, grated carrot, sliced red bell pepper, sliced red onion, and chopped cilantro. Toss well to mix all the vegetables and fruit evenly.
- In a separate small bowl, whisk together the lime juice, honey (or maple syrup), sesame oil, salt, and pepper until well combined.
- Pour the dressing over the mango and vegetable mixture. Toss gently to coat everything evenly with the dressing.
- Let the slaw sit for about 5-10 minutes to allow the flavors to meld before serving.
- Serve chilled or at room temperature as a side dish with your favorite main course.
- Customize the slaw by adding ingredients such as diced avocado, chopped nuts, or a sprinkle of chili flakes for additional flavor.
- For a crunchier texture, serve the slaw immediately after mixing the ingredients with the dressing.
- Store any leftovers in an airtight container in the refrigerator for up to 2 days.
Notes
You can customize this slaw by adding ingredients such as diced avocado, chopped nuts, or even a sprinkle of chili flakes for a kick.
If you prefer a crunchier texture, serve the slaw immediately after mixing the ingredients with the dressing.
This mango slaw can be stored in an airtight container in the refrigerator for up to 2 days.