Description
A vibrant and fiery twist on classic slaw, this Spicy Mango Cabbage Slaw marries crisp cabbage and juicy mango with a zesty, chili‑kick dressing. Ideal as a side for tacos, grilled meats, or as a refreshing standalone snack.
Ingredients
Units
Scale
- 2 cups green cabbage, finely shredded
- 2 cups purple cabbage, finely shredded
- 1 ripe mango, diced
- 1 medium carrot, julienned or shredded
- 1 red bell pepper, diced
- 1/4 red onion or 2 scallions, thinly sliced
- 2 tbsp fresh cilantro, chopped
- For the spicy-citrus dressing:
- 2 tbsp fresh lime juice
- 1 tsp lime zest
- 1 tbsp rice vinegar
- 1 tbsp honey or agave nectar
- 2 tbsp olive oil or sesame oil
- 1 tsp chili paste or 1 finely chopped chili (jalapeño, serrano, or red chili)
- 1/2 tsp ground cumin or coriander (optional)
- Salt & freshly ground black pepper to taste
Instructions
- Finely shred the cabbage and carrots. Dice mango and red bell pepper. Thinly slice onion or scallions. Combine all produce in a large bowl.
- In a separate bowl, whisk together lime juice and zest, rice vinegar, honey/agave, oil, chili paste or chopped chili, cumin or coriander (if using), salt, and pepper until emulsified.
- Pour the dressing over the slaw and toss gently to coat all ingredients evenly.
- Let rest in the refrigerator for 10–15 minutes to meld flavors, or serve immediately.
- Garnish with chopped cilantro just before serving.
Notes
- Use firm, ripe mango to maintain shape and add contrast to crunchy vegetables.
- Adjust heat level to preference—start mild and add more chili as needed.
- To retain crunch, keep dressing separate until just before serving.
- Great as a topping for fish tacos or grilled meats.
- Add nuts or seeds just before serving for extra texture.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 110
- Sugar: 9g
- Sodium: 95mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 3g
- Protein: 1g
- Cholesterol: 0mg