Sweet juicy mangos, crispy crunchy cabbage, and a light vinegar give this Mango Slaw Recipe a sweet and tart combination that elevates everything from burgers, to tacos, to chicken and fish! This mango slaw recipe, truth be told, can be eaten as a salad!
I don’t know what it is about the mango that just brings a dish to life. Mango black bean salad, grilled fish tacos and mango salsa are three of my other favorite summertime recipes utilizing this juicy sweet fruit!
Table of contents
When I buy mangos I stock up. This mango slaw recipe is just one of many ways to enjoy mangos so it makes no sense to just buy one or two at a time. Chicken quinoa bowls and mango ice cream are some of the other drool-worthy ways to use up mangos.
This healthy mango cabbage slaw is made with crispy, crunchy cabbage, of course deliciously sweet juicy mango, the tang of a light vinegar, fresh basil, and salt. That’s it! It’s super easy, light, and refreshing and the perfect topping for my salmon burger recipe, along with a side of my healthy potato salad. Heaven!
I used a light vinegar rather than apple cider vinegar for this cabbage and mango slaw, but of course, you do you. It doesn’t need any oil, but if you want to add a bit of avocado oil, that might be nice! There’s a delicious balance of sweet and tangy, crunchy and juicy which makes everything taste better!
Should I Buy Organic Mangoes?
We are so fortunate to be able to enjoy tropical fruits all year round! Eating seasonal is much better for your health and the environment, but because we don’t grow mangoes in Canada, we have the luxury of enjoying them year-round! They travel a distance and in order to maintain freshness, they usually contain some sort of pesticide.
When picking produce, sometimes as a consumer, it’s hard to know how many pesticides are used (organic or otherwise) and which fruits and veggies contain a higher number of pesticides. The EWG has made it their mission to inform consumers and keep them updated yearly on the pesticide use on produce. They give a thorough run down on which fruits and veggies contain the most, to which contain the least.
I peel mangos anyway, so I don’t bother buying organic, but it’s always good to know. In the end, the choice is yours!
You Need Just 5 Simple Ingredients
- Cabbage: Your choice of any colour finely shredded cabbage.
- Mango: Pitted and diced.
- Basil: Can also use cilantro or any preferred herb.
- Vinegar: Any light coloured vinegar will do.
- Salt: Just a bit to balance the sweetness of the mango and to help break down the cabbage a bit.
How to Cut a Mango
Mangos have very large pits, so sometimes it’s difficult to navigate around it. Neatly, anyway!
Once you figure out how to cut open a mango, the peeling, slicing, and dicing are a breeze. Check out Jessica’s step-by-step guide on how to properly cut a mango.
By the way, when you’re done cutting all of your mango, don’t forget to suck all of the remaining juicy mango off the seed! It’s very messy and not at all graceful but IT’S SO GOOD!
How to Make Mango Slaw Recipe
Below you’ll find detailed instructions. Just kidding! This doesn’t get any easier.
- Prep: Shred cabbage using sharp knife into thin strands. I cut cabbage in half and then “shave off” one half while easily holding onto it. Or use a mandoline. Chop mango as per instructions above or use your tried and true method.
- Combine ingredients: In a large bowl, add cabbage, mango, basil, vinegar and salt.
- Gently toss: As you toss the salad, shredded cabbage will start releasing its natural juices which meet sweet mango juice and vinegar on the way. Therefore, no need for oil. Voila, a mango cabbage slaw ready to enjoy in minutes!
Mango Cabbage Slaw Tips and Variations
- Use a ripe mango for a more pleasing texture and level of sweetness.
- Shred your cabbage using a mandolin, or a sharp chef’s knife.
- Have any leftover cabbage? Use it tomorrow for a quick and easy cabbage stir fry.
- If you want to try swapping mangos for a different fruit (I haven’t), you could try peaches, nectarines, or even pineapple.
- If you don’t love either basil or cilantro, by all means, toss in your favourite herbs. It does add another layer of flavor, but if you can omit the herbs completely if that’s just not your thing.
- Avoid shredding the cabbage too small or dicing the mango into tiny pieces. The taste will still be there, but you want to be able to bite into some texture.
What to Serve With Mango Cabbage Slaw
Much like my mango salsa, this mango slaw goes great with so many dishes besides the best salmon burgers!
How to store: If you have any mango slaw leftovers, keep it in an airtight glass container or jar for up to 2 days in the fridge.
FAQs
As with any flexible recipe, the choice is yours. Some of the more commonly used are savoy, green cabbage, Napa cabbage, even red cabbage. If you’re in a pinch, you can definitely go ahead and use pre-shredded coleslaw.
Definitely! If you want to add a bit of heat to it, you could add some chopped jalapeno or red pepper flakes. The balance of the spice and the tang from the vinegar, along with the sweet mango would really come together nicely.
Depending on how you’re using it, it could serve up to 4 people or used as a side for up to 10 burgers. Easily double or triple the recipe if you’re serving more than that.
Absolutely. You can shred your cabbage, chop your herbs, and dice your mango and combine them in a bowl up to 36 hours ahead of time. Hold off on adding the vinegar and salt until just before serving. If not, you run the risk of everything becoming soggy and the cabbage will lose its crisp texture.
More Coleslaw Recipes
5 Ingredient Mango Slaw {No Oil Healthy Recipe}
Ingredients
- 1 lb green cabbage finely shredded
- 1 large ripe mango pitted & diced
- 3 tbsp basil or cilantro finely chopped
- 1 tbsp any light coloured vinegar
- 1/2 tsp salt
Instructions
- In a large salad bowl, add cabbage, mango, basil, vinegar and salt.
- Gently toss to combine.
- Serve with salmon burgers, black bean burgers, turkey burgers, chicken tacos, shrimp tacos or cilantro lime chicken.
Store: Refrigerate in an airtight glass container for up to 2 days.
Make Ahead: Refrigerate covered without salt and vinegar for up to 24 – 36 hours in advance. Finish and toss right before serving.
Notes
- Double the recipe if serving more than 4 people: Enough as a side for up to 10 burgers.
- Use a ripe mango for a more pleasing texture and level of sweetness.
- Shred your cabbage using a mandolin, or a sharp chef’s knife.
- If you want to try swapping mangos for a different fruit (I haven’t), you could try peaches, nectarines, or even pineapple.
- If you don’t love either basil or cilantro, by all means, toss in your favourite herbs. It does add another layer of flavor, but if you can omit the herbs completely if that’s just not your thing.
- Avoid shredding the cabbage too small or dicing the mango into tiny pieces. The taste will still be there, but you want to be able to bite into some texture.
Nutrition
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