Description
Mexican Slaw with Mango is a vibrant and refreshing salad that combines crunchy cabbage, juicy mango, carrots, and a zesty lime-cumin dressing. This colorful dish is perfect as a side for tacos, grilled meats, or potluck tables.
Ingredients
3 cups green cabbage, thinly sliced
3 cups purple cabbage, thinly sliced
1 mango, cut into ½-inch pieces
1 medium carrot, peeled and grated
2 green onions, thinly sliced
¼ cup fresh cilantro, minced
1–2 Tbsp jalapeño pepper, minced (optional)
For the dressing: 3 Tbsp fresh lime juice
2 Tbsp extra-virgin olive oil
1 tsp agave nectar (or honey, if not vegan)
¼ tsp ground cumin
⅛ tsp ground coriander
⅛ tsp kosher salt (or to taste)
Instructions
- In a large bowl, combine green and purple cabbage, mango, grated carrot, green onions, cilantro, and jalapeño (if using).
- In a small bowl, whisk together lime juice, olive oil, agave (or honey), cumin, coriander, and salt until emulsified.
- Pour the dressing over the slaw and toss gently to combine.
- Taste and adjust seasoning with extra salt or lime juice if necessary. Serve immediately or let sit for 10–15 minutes to meld flavors.
Notes
- For a fruit twist, use pineapple or papaya instead of mango.
- For a creamy version, add Greek yogurt or vegan mayo to the dressing.
- Increase crunch by tossing in toasted pepitas or sunflower seeds.
- For a milder slaw, omit jalapeños or use chili powder instead.
- For a low-oil option, reduce olive oil and add more lime juice.
- Prep Time: 15 minutes
- Cook Time: undefined
- Category: Side Dish
- Method: No Cook
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 120
- Sugar: 10g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg
