Mango Slaw Recipe

5 from 1 vote

Mango Slaw has shredded green cabbage, crisp jicama, and a tangy lime vinaigrette made with juicy sweet mangos. A perfect summer salad.

Prep Time20

Total Time20

Course: Side Dishes & Vegetables

Cuisine: American

Keyword: mango coleslaw, mango jicama slaw, mango salad, mango slaw recipe

Servings:

Calories: 153kcal

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!

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.

1 large Mango yields 2 cups diced mango.

1 regular size mango yields about 1¼ cups diced.

The dressing will keep in the fridge for about a week, this recipe makes about 1 cup. Shake well before pouring.

-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.

-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.