This mango slaw is so good and super easy to make. It's wonderful as a side to grilled meat or seafood, a perfect topping for tacos, and would be an amazing picnic dish.
Mangoes are really good for you, with loads of vitamin C and fiber. This fruit that originated in Southeast Asia and India is a perfect snack for any time of day.
My husband made this slaw the other night and, holy moly, it was so good! We've been buying mangoes like they're going out of style as we eat them on oatmeal almost every day.
My husband is actually more creative than I am in the kitchen - taking more risks with ingredients.
I often worry that I'll ruin a dish, so I'll take out a quarter cup of whatever I'm making and add a new ingredient - test it - and then add it to the rest of the dish if it's good.
Not so with Tim. He just goes for it. And when it's good, it is very, very, good. And when it's bad, well, let's just talk about this mango slaw!
What You Need to Make Mango Slaw
You will need red wine vinegar, EVOO, honey, mangoes, green onions, cabbage, celery seeds, cilantro, mayonnaise, Dijon mustard, and salt and pepper.
I usually have all of this on hand as we use these ingredients a lot. I'm sure you have much of it in your pantry, too.
I've been doubling up on everything when shopping so we don't have to go out as much, but you've got to have fresh fruits and veggies, and we use fresh herbs quite a bit, too.
How to Make this Slaw
Add the vinegar, olive oil, honey, mayo, mustard, celery seeds, salt, and pepper to a bowl and whisk until well combined.
Add cabbage, mango, cilantro, and green onions to the bowl and mix well. Cover the bowl and refrigerate for 45 minutes to a couple of hours. Done!
What to Serve with Mango Slaw
This mango slaw recipe pairs well with Huitlacoche tacos. You can find the recipe here. I would also serve it with a big bowl of tortilla chips!
Check out this list of Weight Watchers Mexican recipes for more ideas for healthy Mexican food.
Recipes that Go with Mango Slaw
This slaw is so versatile. I could honestly toss a handful of Chow Mein noodles into the bowl and have it for lunch.
I can't wait to try it on this cast iron cilantro chicken and this lemon and herb shrimp. This slaw is especially good with just about anything grilled, so check out this list of over 50 grilling recipes for ideas.
We served the mango slaw with grilled chicken skewers (recipe coming soon!) and it was fabulous.
If you're looking for more mango recipes, try this Mango Margarita. It's refreshing and has a nice kick.
- 6 T red wine vinegar
- 4 T extra virgin olive oil
- 4 T honey
- 4 T light mayonnaise
- 1 T Dijon mustard
- ½ tsp celery seed
- ½ tsp salt
- ¼ freshly ground black pepper
- 2 mangoes
- 6 green onions
- ½ C cilantro
- 3 C shredded cabbage
- Add vinegar, olive oil, honey, mayo, mustard, celery seeds, salt, and pepper to a bowl and whisk until well combined.
- Add cabbage, mango, cilantro, and green onions to the bowl and mix well.
- Cover bowl and refrigerate for 45 minutes to a couple of hours.
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 181Total Fat: 9gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 1mgSodium: 267mgCarbohydrates: 26gFiber: 3gSugar: 22gProtein: 2g