Mango Slaw with Lime (Printable Version)

Refreshing mango and cabbage slaw with zesty lime dressing, ready in 20 minutes.

# What You Need:

→ Vegetables & Fruit

01 - 2 ripe mangoes, peeled and julienned
02 - 2 cups red cabbage, shredded
03 - 1 cup carrots, julienned
04 - 1 small red bell pepper, thinly sliced
05 - 2 green onions, finely sliced
06 - ½ cup fresh cilantro, chopped

→ Dressing

07 - 3 tbsp fresh lime juice
08 - 2 tbsp olive oil
09 - 1 tbsp honey or agave syrup
10 - 1 tbsp rice vinegar
11 - 1 tsp sesame oil
12 - ½ tsp sea salt
13 - ¼ tsp freshly ground black pepper

→ Optional Toppings

14 - ¼ cup toasted cashews or peanuts, roughly chopped
15 - 1 red chili, thinly sliced

# How To Make It:

01 - In a large mixing bowl, combine the julienned mango, shredded red cabbage, julienned carrots, sliced red bell pepper, green onions, and chopped cilantro. Toss gently to distribute evenly.
02 - In a small bowl, whisk together the fresh lime juice, olive oil, honey or agave syrup, rice vinegar, sesame oil, sea salt, and black pepper until fully emulsified.
03 - Pour the dressing over the vegetable and mango mixture. Gently toss until all ingredients are evenly coated.
04 - Garnish with roughly chopped toasted cashews or peanuts and thinly sliced red chili if desired. Serve immediately for the freshest texture, or refrigerate for up to 1 hour before serving.

# Helpful Hints:

01 -
  • Zero cooking means you can throw this together when the stove feels like too much effort on a hot afternoon.
  • The lime sesame dressing hits that sweet sour savory spot that makes people go back for thirds.
  • It pairs with almost anything grilled, roasted, or just eaten standing over the counter.
02 -
  • Toss the dressing in no more than an hour before serving or the cabbage wilts and loses its satisfying crunch.
  • Toast your nuts in a dry pan on medium heat for three to four minutes and watch them closely because they go from golden to burnt in seconds.
  • Press gently near the stem end of a mango to check ripeness. It should yield slightly like a ripe peach.
03 -
  • Cut all your vegetables to roughly the same thickness so every forkful has balanced texture instead of one chunky piece fighting against thin strips.
  • A pinch of salt directly on the mango before dressing pulls out its natural juices and makes the whole bowl taste more intensely of mango.

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