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Fresh Delicious Mango Slaw - Bright, Crunchy, and Easy

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Prep Time 15 minutes
Total Time 15 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 2 ripe mangoes (firm-ripe for easy slicing)
  • 4 cups shredded green or Napa cabbage (or a mix with red cabbage)
  • 1 large carrot, julienned or shredded
  • 1 small red bell pepper, thinly sliced
  • 3 green onions, thinly sliced
  • 1/2 cup fresh cilantro, chopped (leaves and tender stems)
  • 1 small jalapeño or serrano, seeded and minced (optional)
  • 1/3 cup roasted peanuts or cashews, roughly chopped (optional for crunch)
  • 2 limes (zest and juice)
  • 2 tablespoons rice vinegar (or apple cider vinegar)
  • 1 tablespoon honey or maple syrup
  • 2–3 tablespoons neutral oil (avocado, grapeseed, or light olive oil)
  • 1 teaspoon Dijon mustard (for body in the dressing)
  • 1/2 teaspoon kosher salt, plus more to taste
  • Freshly ground black pepper

Method
 

  1. Make the dressing: In a small bowl, whisk together lime zest, lime juice, rice vinegar, honey, Dijon, oil, salt, and a few grinds of pepper until smooth and slightly thickened.
  2. Prep the mango: Peel the mangoes. Slice the cheeks off the pit, then cut into thin matchsticks or small cubes. Aim for firm-ripe fruit so it holds its shape.
  3. Prep the veggies: In a large bowl, combine shredded cabbage, carrot, bell pepper, green onions, cilantro, and jalapeño if using.
  4. Toss it together: Add the mango to the bowl. Pour in about two-thirds of the dressing and toss gently until everything is coated.
  5. Taste and tweak: Add more dressing, salt, or lime to hit the sweet-tangy balance you like. If using nuts, fold them in just before serving.
  6. Rest briefly: Let the slaw sit for 10–15 minutes so the flavors meld and the cabbage softens slightly.
  7. Serve: Pile it next to grilled protein, stuff it into tacos, or enjoy it straight from the bowl.