Mango Coleslaw
Fresh mango coleslaw made with crisp cabbage, lime juice, and cilantro. This no mayo slaw is sweet, tangy, and perfect for tacos, grilled chicken, or salmon bowls. Easy to make and great for tacos, burritos, steak, and chicken dinners.
Ingredients
- 12 ounces thinly sliced green cabbage a mix of green and purple cabbage, or a bag of coleslaw mix (about 4 cups)
- 1 cup diced mango fresh or frozen
- ¼ cup diced red onions or 5 sliced green onions
- 1 grated carrot about ½ cup
- 1 cup freshly chopped fresh cilantro
- 1 –2 jalapeño or serrano peppers finely diced (optional)
Slaw Dressing
- 2 tablespoons olive oil
- Juice of 3 limes about ¼ cup fresh lime juice
- 2 tablespoons honey or white sugar
- 1 clove garlic minced
- 1 teaspoon kosher salt
- Freshly ground black pepper
Instructions
- In a large bowl, whisk together the olive oil, lime juice, honey or sugar, garlic, salt, and pepper.
- Add the cabbage, red onion, carrot, cilantro, and jalapeño if using. Toss well until everything is evenly coated.
- Let the slaw sit in the fridge for about an hour before serving.
- Gently fold in the mango after it chills.
- Taste and adjust with more salt or lime juice if needed.
Notes
Storage
Store in the fridge in an airtight container for 2–3 days.
Nutrition
Calories: 209.8kcalCarbohydrates: 40.1gProtein: 3.1gTotal Fat: 4.8gSaturated Fat: 0.7gSodium: 406.8mgPotassium: 164.1mgFiber: 4.1gSugar: 29.2gNet Carbohydrates: 36.1g
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