Description
Sweet ripe mango, crisp shredded cabbage, grated carrot, red bell pepper, and fresh cilantro toss together in a bright lime and sesame dressing in just 15 minutes. This vibrant slaw pairs with tacos, grilled chicken, fish, burgers, and pulled pork — or stands on its own as a fresh, colorful side.
Ingredients
2 ripe mangoes, peeled and diced
2 cups green cabbage, finely shredded
1 large carrot, grated
1 red bell pepper, thinly sliced
¼ cup red onion, thinly sliced
¼ cup fresh cilantro, chopped
3 tablespoons fresh lime juice
2 tablespoons honey or maple syrup
1 tablespoon sesame oil
Salt and pepper to taste
Pinch of chili flakes (optional)
Instructions
1. Dice the mangoes, shred the cabbage, grate the carrot, slice the bell pepper and red onion, and chop the cilantro. Set everything out before you start so assembly moves fast.
2. Combine the shredded cabbage, grated carrot, sliced red bell pepper, and sliced red onion in a large mixing bowl. Toss to mix evenly.
3. Add the diced mango to the bowl. Fold it in gently with a spatula or large spoon — handle the mango carefully to keep the cubes intact and vibrant.
4. Whisk together the lime juice, honey (or maple syrup), sesame oil, salt, pepper, and chili flakes in a small bowl. Taste and adjust — the dressing should taste tangy, slightly sweet, and have a gentle kick.
5. Pour the dressing over the slaw. Toss gently until every piece gets an even coating.
6. Fold in the chopped cilantro last to keep it bright green and fresh.
7. Let the slaw rest for 5–10 minutes at room temperature. Toss once more and serve.
Notes
Dress the slaw right before serving — salt in the dressing draws moisture from the cabbage over time and makes the slaw go limp.
Toss the shredded cabbage with a pinch of salt and a squeeze of lime juice 30 minutes ahead to tenderize it slightly and improve texture.
Choose mangoes that are ripe but still slightly firm so they hold their shape when diced and tossed.
Chop all ingredients up to 2 days ahead and store in separate airtight containers. Mix the dressing in a jar. Assemble right before serving.
Store any dressed leftovers in an airtight container in the fridge for up to 2 days. Add a fresh squeeze of lime before serving again.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: No Cook
- Cuisine: Asian-Inspired