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Cabbage Mango Slaw

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 12 reviews


Cabbage and Mango Slaw- this healthy, detoxing recipe is low in fat, vegan and gluten-free. Makes a delicious summer side salad … and perfect in Tacos!


Units Scale
  • 3 cups shredded cabbage (1/2 of small purple cabbage)
  • 1 large mango (ripe but firm, not soft)
  • 1/2 cup cilantro chopped, thin stems ok
  • 1/4 C finely diced or thinly sliced red onion
  • 1/2 to 1 jalapeno- finely chopped
  • 2 tsp olive oil
  • 1 orange (zest and juice)
  • 1 lime
  • 1/2 tsp salt


  1. Slice or shred cabbage very thinly- Add to large bowl.
  2. Peel mango with a vegetable peeler, then slice into thin strips, or cut into cubes and place in the bowl.
  3. Add onion, cilantro, jalapeno.
  4. Zest one orange and add the zest to the bowl. Add the juice of half the orange, and half the lime
  5. Add oil and salt and mix gently to combine.
  6. Taste and adjust salt, heat and citrus. Often I will squeeze in the other half of the orange.
  7. Refrigerate until ready to serve!


This will keep up to 2 days in the fridge. If using a soft mango, serve right away. Firmer mangos will last longer.


  • 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