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Mango Slaw with 5 ingredients and no oil. This delicious juicy salad recipe is great for burgers, fish tacos or as a salad. | ifoodreal.com

I finally got around to make Salmon Burgers which I topped with this Mango Slaw, and which I promised to share when I posted Black Bean Zucchini Burgers. This week we eat everything mango because I grabbed a box for $10 at Costco. Mangos are on a Clean Fifteen List so I do not bother buying organic as we peel them anyways. Saving wherever I can to buy organic meat and dairy.

My kids absolutely love mango! All of us do. I seem to be doing really well off of sugar, even no honey and maple syrup for me. So, mangos have been my treat.

Mango Slaw with 5 ingredients and no oil. This delicious juicy salad recipe is great for burgers, fish tacos or as a salad. | ifoodreal.com

I had no idea where I was going with this mango slaw and that is when my best recipes happen. I had some cabbage from the farmer’s market I used to make borscht. Then mango, obviously. I was out of cilantro but my garden is overflowing with basil (finally some herbs that didn’t die on me). I added a tbsp of white vinegar because I love its mild taste unlike apple cider vinegar (Alex can’t stand it). A sprinkle of salt and then I decided to toss and see how is the flavour. It was fantastic and no oil necessary. You can add a bit of mild tasting oil like avocado but because I used this Mango Slaw for topping rich in Omega 3 salmon burgers, we didn’t need more fat.

My kids were licking their plates! That doesn’t happen often when I serve them cabbage which is a cruciferous vegetable and possesses cancer fighting properties. Try it and come back for Salmon Burgers tomorrow.

Be healthy and happy because life is too short to be sick and miserable (which happens when you eat deli green coleslaw – ewe, and that potato salad – yuk).:)

Clean Eating Mango Slaw

Clean Eating Mango Slaw


  • 1 lb white cabbage, finely shredded
  • 1 large ripe mango, pitted & diced
  • 3 tbsp basil or cilantro, finely chopped
  • 1 tbsp white vinegar
  • 1/2 tsp salt


  1. In a large bowl, add all ingredients and gently toss to combine.
  2. Storage Instructions: Refrigerate in an airtight glass container for up to 2 days.


Can be prepared up to 24 - 36 hours in advance. Double the recipe if serving more than 4 people. Enough as a side for up to 10 burgers.


Nutritional Info

Servings Per Recipe: 8

Amount Per Serving = 1/2 cup:
Calories: 38.2
Total Fat: 0.1 g
Cholesterol: 0.0 mg
Sodium: 151.6 mg
Total Carbs: 8.2 g
Sugars: 7 g
Dietary Fiber: 2.0 g
Protein: 1.0 g
WW Points+: 1

This post may contain affiliate links. When you buy a product I make a small commission without any extra cost to you. In return, you can enjoy free recipes as well as savings on your favourite products. I also shared Clean Eating Ingredients I Buy and Kitchen Appliances +Tools I Use. Please buy local, organic and fair trade whenever feasible.


  1. Laura

    I want to make this but am not feeling the basil and unfortunately I’m not a cilantro fan (taste like dish soap to me). What can I use in the place of basil or cilantro?



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