Mango Slaw is a refreshing and colorful salad that combines the sweetness of ripe mangos with the crunch of fresh vegetables. It’s perfect for summer barbecues, picnics, or as a zesty side dish to complement any meal.
Why Make This Recipe
Making Mango Slaw is a great way to enjoy the flavors of fresh fruits and vegetables. Not only is it simple to prepare, but it also provides a nutritious option packed with vitamins. The vibrant colors and contrasting textures make it visually appealing. Plus, it’s a unique twist on traditional coleslaw, giving your meal a tropical flair.
How to Make Mango Slaw
Ingredients:
- 2 ripe mangos, diced
- 1 red bell pepper, thinly sliced
- 1 cup shredded cabbage
- 1 carrot, grated
- 1/4 cup red onion, thinly sliced
- 1/4 cup cilantro, chopped
- 2 tablespoons lime juice
- 1 tablespoon olive oil
- Salt and pepper to taste
Directions:
- In a large bowl, combine the diced mangos, red bell pepper, shredded cabbage, grated carrot, red onion, and cilantro.
- In a small bowl, whisk together the lime juice, olive oil, salt, and pepper.
- Pour the dressing over the slaw mixture and toss to combine.
- Serve immediately or chill in the refrigerator for 30 minutes before serving.
How to Serve Mango Slaw
Mango Slaw can be served as a side dish to grilled chicken, fish, or tacos. It pairs wonderfully with spicy dishes, balancing the heat with its sweet and tangy flavor. You can also enjoy it as a light snack or a topping for your sandwiches and wraps.
How to Store Mango Slaw
Leftover Mango Slaw can be stored in an airtight container in the refrigerator for up to 3 days. However, it is best enjoyed fresh, as the vegetables can become soggy over time. If you plan to store it, consider keeping the dressing separate until you are ready to serve.
Tips to Make Mango Slaw
- Choose ripe mangos for the best sweetness and flavor.
- Feel free to add more veggies like cucumbers or radishes for extra crunch.
- Adjust the lime juice to suit your taste, adding more for a tangier slaw.
- For an extra kick, include some diced jalapeños or a sprinkle of chili powder.
Variation
You can easily modify this recipe by adding different fruits, such as pineapple or kiwi, for a different flavor profile. Swap out the cabbage for kale or spinach for a different texture.
FAQs
1. Can I make Mango Slaw ahead of time?
Yes, you can prepare the slaw a few hours ahead. Just keep the dressing separate until you’re ready to serve to maintain the crunchiness.
2. Is Mango Slaw vegan?
Yes, all the ingredients used in Mango Slaw are plant-based, making it a delicious vegan option.
3. Can I add protein to Mango Slaw?
Absolutely! You can add grilled shrimp, chicken, or tofu to make it a more filling meal.
Mango Slaw
A refreshing and colorful salad that combines the sweetness of ripe mangos with crunchy vegetables, perfect for summer barbecues and picnics.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Mixing
- Cuisine: International
- Diet: Vegan
Ingredients
- 2 ripe mangos, diced
- 1 red bell pepper, thinly sliced
- 1 cup shredded cabbage
- 1 carrot, grated
- 1/4 cup red onion, thinly sliced
- 1/4 cup cilantro, chopped
- 2 tablespoons lime juice
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- Combine the diced mangos, red bell pepper, shredded cabbage, grated carrot, red onion, and cilantro in a large bowl.
- Whisk together the lime juice, olive oil, salt, and pepper in a small bowl.
- Pour the dressing over the slaw mixture and toss to combine.
- Serve immediately or chill in the refrigerator for 30 minutes before serving.
Notes
Best enjoyed fresh, but can be stored in an airtight container for up to 3 days. Keep the dressing separate until ready to serve.
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 15g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg
Keywords: Mango Slaw, refreshing salad, summer recipes, vegan side dish, easy salad recipes
