Mango Slaw
A delightful and vibrant mango slaw brings a burst of tropical flavors, perfect for barbecues, taco nights, or a healthy lunch.
Ingredients
For the Base
- 2 pieces ripe mangoes, peeled and diced Ensure the mangoes are ripe for the best flavor.
- 2 cups green cabbage, shredded Thinly shredded for better dressing absorption.
- 1 piece red bell pepper, thinly sliced
- 1/4 cup red onion, thinly sliced
- 1/4 cup cilantro, chopped Can be substituted with parsley or green onions.
For the Sauce
- 1 tablespoon lime juice Freshly squeezed for best flavor.
- 2 tablespoons olive oil Can substitute with avocado or sesame oil.
- to taste salt and pepper
Instructions
Preparation
- In a large bowl, combine the diced mangoes, shredded cabbage, red bell pepper, red onion, and cilantro.
- Aim for vibrant colors as you toss the ingredients together.
Mixing the Dressing
- In a small bowl, whisk together lime juice, olive oil, salt, and pepper until well blended.
- Taste and adjust seasoning to your preference.
Assembling the Slaw
- Pour the dressing over the slaw mixture. Toss everything together gently to combine evenly.
Serving
- Serve immediately for a fresh crunch, or chill in the refrigerator for about 30 minutes to let the flavors meld.
Notes
Mango slaw can be made ahead of time, but it’s best to eat it within a day for maximum freshness. Store in an airtight container in the refrigerator for up to 2-3 days.