Mango Slaw with Lime (Printable Version)

Vibrant slaw with juicy mango, crisp vegetables, and tangy lime dressing.

# What You'll 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 tbsp fresh lime juice
08 - 2 tbsp olive oil
09 - 1 tbsp honey or maple syrup
10 - 1 1/2 tsp rice vinegar
11 - 1/2–1 tsp chili flakes (to taste)
12 - 1/2 tsp 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 Make It:

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.
05 - Top with toasted cashews or peanuts and extra cilantro if desired.
06 - Serve immediately, or refrigerate for up to 2 hours to allow flavors to meld before serving.

# Expert Tips:

01 -
  • The sweet and spicy combination wakes up your palate like nothing else
  • It comes together in fifteen minutes but looks like you spent forever on it
  • Everyone asks for the recipe, and its gone before anything else on the table
02 -
  • Do not add the nuts until right before serving or they will get sad and soggy
  • This slaw releases water as it sits, so dress it no more than two hours before serving
  • The mango matters more than anything else, use ones that are fragrant and give slightly to pressure
03 -
  • Use a mandoline or the julienne blade on your food processor for perfectly uniform vegetables
  • Toast your nuts in a dry skillet over medium heat until fragrant, about 3 minutes

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