Description
This mango slaw recipe is so refreshing and light! Made with fresh mango, crunchy purple cabbage, red onion, cilantro, and lime, this salad is the perfect summer treat and makes a delicious topping for tacos, bowls, and more!
Ingredients
Units
Scale
- 3 cups shredded purple cabbage (or use a slaw mix with carrots)
- 1-2 firm mangos- you'll need two cups shredded, chill before shredding
- 1/2 cup cilantro chopped, thin stems ok
- 1/4 cup thinly sliced red onion, or sub green onions
- 1/2 to 1 jalapeno- optional, finely minced
- 1 orange -1 tablespoon zest and 1/4 cup orange juice
- 1 lime- 1 teaspoon lime zest, and 1-2 tablespoons lime juice, more to taste
- 1/2 tsp salt, more to taste
Instructions
- Cold, firm mangos work best here! Peel mango with a vegetable peeler, then shred or grate, or slice into thin strips and place in a large bowl. Shred or thinly slice the cabbage and add it to the bowl, along with the cilantro, red onion, and jalapeno.
- Zest. Add orange zest and lime zest. (At this point, you can refrigerate until serving time.
- Combine. Right before serving, add the orange juice, lime juice, and salt. Toss well.
- Taste and adjust salt, spice level, and lime juice to taste.
Notes
This will keep up to 2 days in an airtight container in the fridge.
Nutrition
- Serving Size:
- Calories: 120
- Sugar: 13.7 g
- Sodium: 306.6 mg
- Fat: 2.9 g
- Saturated Fat: 0.4 g
- Carbohydrates: 25 g
- Fiber: 4.9 g
- Protein: 2.2 g
- Cholesterol: 0 mg