Last Updated May 6th, 2022 at 09:11 pm by Lisa
Mango Slaw has green crunchy cabbage, crisp jicama, and a sweet tangy lime vinaigrette made with juicy sweet mangos. A perfect summer salad.
Trader Joe's makes a cabbage mango slaw that is so good! After I finished that little box, I set out to create a big batch at home with healthy clean tropical flavors and fresh ingredients.
Mangos always remind me of tropical islands, warm balmy beaches, and relaxing vacations. Enjoy this clean side dish, guilt-free as a salad, and in so many more ways...
Mango Slaw Recipe
Lime Mango Vinaigrette Salad Dressing
- 1 cup diced mango
- 2 limes zest and fresh lime juice
- ¼ cup orange juice
- 2 tablespoons honey
- 1 teaspoon grated ginger
- ¼ cup extra virgin olive oil
- 1 teaspoon of sea salt (kosher salt)
- ¼ teaspoon chile powder
- 2 tablespoons finely chopped fresh cilantro
Mango Slaw Mix
- 2 cups diced mangos
- ½ green cabbage sliced thin about 6 cups (you can swap in napa cabbage or even purple cabbage)
- ¼ jicama peeled and grated (about 3 cups)
- chopped cilantro for garnish with an extra a squeeze of lime
Lime-Mango Vinaigrette
- In a blender or food processor, mix until smooth: mango, lime, lime zest, orange juice, honey, ginger, olive oil, salt, pepper, and hot hatch chile powder (or substitute a tiny pinch of cayenne).
- Keep in a small mason jar in the fridge for up to a week.
- Chop 2 tablespoons of fresh cilantro, and stir into dressing. If you blend in the cilantro, it turns the dressing green, and it will not be orange!
- You will have about 1 cup of dressing from this recipe.
Mango Jicama Slaw
- Peel and grate ¼ of jicama. Use a vegetable peeler to get the tough skin off. Then grate in a Cuisinart or a box grater.
- Use a mango cutter to open the fruit, and cut the mango into small diced cubes.
- Slice or grate ½ green cabbage. Shred in a Cuisinart or slice thinly with a knife.
- In a large bowl, toss green cabbage, jicama, and mango.
- Pour dressing, and garnish with chopped cilantro.
Variations
-You can add a little Greek yogurt into the dressing if you like it creamier.
-Cabbages that will work; red cabbage/purple cabbage, or napa cabbage.
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-Add fresh herbs in place of cilantro like fresh mint, basil, or parsley.
-Use any bag of pre shredded cabbage coleslaw mix or cabbage slaw from the store, then add in your jicama and mango.
-Mangos are amazing, but you could swap in tropical fruits like pineapple or papaya, those would bring so much flavor.
How To Cut A Mango
You can cut a mango easily in two different ways:
1. use a good sharp chef knife - can be a bit tricky, and you will lose more of the fruit as it is hard to get the knife in the right position to preserve the mango fruit.
2. use a gadget called a mango splitter - has the advantage of safety. The sharp stainless steel blades slice cleanly through the mango and leave almost nothing behind on the large flat seed.
Once you remove the mango fruit from the pit, you can then slice the mango into thin strips, cubes, or long pieces as you wish.
Enjoy mango slaw served with:
- Serve as a cool side for grilled fish like halibut or salmon
-Put out a bowl at your next cookout as a healthy option
-Scoop on a plate with pineapple shrimp skewers or shish kabobs
-Pile on a pulled pork sandwich
-Load on grilled or fish tacos
-Put on chicken tostadas, drizzle with salsa
Since mangos are usually sold firm, leave them at room temperature for a few days on the kitchen counter to soften until yielding to gentle pressure.
Refrigerate once ripe for up to a week or more.
More Summer Salads
How fun is this refreshing Watermelon Salad? I have served this at parties out by the pool, and everyone loves to serve themselves from the carved-out watermelon bowl. Serve chilled on a hot day for a summer bbq, beach day, or pool party.
One of my favorite family vegetarian recipes for a summer salad is this Broccoli Grape Salad My Aunt and Dad always made this, it's amazing with crisp green apples, crunchy broccoli, and tri-color sweet grapes. Create this fresh clean broccoli salad tossed in a light 3-ingredient creamy orange dressing. This healthy side salad is great to pack off to the beach or for picnics in the park as it holds really well.
Cole Slaw with an easy vinegar dressing and no-mayo, is great on pulled pork sandwiches, with grilled hamburgers, or with BBQ chicken. This is one of the cleanest coleslaw recipes and works as a summer side dish for picnics and cookouts.
If you have never tried a frozen salad, it is delightful on a sweltering hot summer day. Make a refreshing Frozen Wedge Salad...you will be amazed at how good it is with avocado dressing is a refreshing cookout side with hot grilled steaks, chicken, or shish kabobs.
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Mango Slaw Recipe
Ingredients
Lime Mango Vinaigrette
- 1 cup diced Mango
- 2 limes zested and juiced
- ¼ cup orange juice fresh
- 2 tablespoons honey
- 1 teaspoon grated ginger
- ¼ cup olive oil
- 1 teaspoon sea salt
- ¼ teaspoon chile powder
- 2 tablespoons finely chopped cilantro
Mango Jicama Slaw
- 2 cups mango diced
- ½ green cabbage sliced thin about 6 cups
- ¼ Jicama peeled and grated about 3 cups
- chopped cilantro for garnish
Instructions
Lime-Mango Vinaigrette
- In a blender or food processor, mix until smooth: mango, lime, lime zest, orange juice, honey, ginger, olive oil, salt, pepper, and hot hatch chile powder (or substitute a tiny pinch cayenne).
- Keep in a small mason jar in the fridge for up to a week. You will have about 1 cup of dressing from this recipe.
- Chop 2 tablespoons of fresh cilantro, stir into dressing. If you blend in the cilantro, it turns the dressing green, and it isn't orange!
Mango Jicama Slaw
- Peel and grate ¼ of jicama. Use a vegetable peeler to get the tough skin off. Then grate in a Cuisinart or a box grater.
- Use a mango cutter to open the fruit, and dice mango into small diced cubes.
- Slice ½ green cabbage thinly in a food processor or with a chefs knife.
- In a large bowl, toss green cabbage, jicama, and mango.
- Pour dressing, and garnish with chopped cilantro.
Hi Lisa! Does this recipe make 8, 1 cup portions or 8, 1/2 cup portions? I'm using it for a school assignment and would love to know, Thank you much! 🙂
Hello Dana!
Each serving of this recipe is approximately 1 1/2 cups. You are so welcome, enjoy the Mango Jicama Slaw!!
I loooooooooove mangoes so this recipe was a no-brainer to make. It was super easy and so full of flavor. Thank you for sharing!
Since Jicama & green cabbage in my stores come in various sizes, would you be so kind as to recommend serving sizes (i.e., 1/2 c., 1 c. etc) of each ingredient VS 1/2 cabbage, 1/4 jicama..... Thanks so very much. I really want to duplicate YOUR RECIPE to the T! 😉
Hi Judith!
Thank you so much for making the Mango Jicama Slaw, it is delish!
1/2 of a medium green cabbage will yield about 6 cups of shredded cabbage.
1/4 of a medium jicama will yield will yield about 3 cups. Hope that helps, enjoy!
This is so awesome Love it
This looks so delicious, Lisa! I love mangoes and this slaw looks fresh, clean and like a work of art for your table. Thank you! I'm going to check out Melissa's Produce right now.