I finally got around to make a salmon burger recipe which I topped with this mango slaw. This week we eat everything mango because I grabbed a box for $10 at Costco. Mangoes are on a clean fifteen list so I do not bother buying organic as we peel them anyways. Saving wherever I can in order to be able to afford organic meat and dairy.
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 absolutely love fresh mango and I love using it in cooking: Thai mango curry, avocado tuna salad and coconut mango ice cream for dessert.
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 – yuck, try my healthy potato salad instead).
How to Make Mango Slaw Recipe
In a large bowl, add all ingredients and gently toss to combine. 
Mango Slaw
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 bowl, add all ingredients and gently toss to combine.
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.
Nutrition
Recipes and images are a copyright of ifoodreal.com. It is against the law to republish recipes anywhere including social media, print and all world wide web. Nutritional info is provided for informational purposes only and to the best knowledge.
*Olena NOT Okena! Oops! Sorry… “fat finger” text – and not proof reading b4 sending! Appologies!
Also, Mango slaw was a hit & now looking at the next recipe… Avocado Tuna Salad!! Like I mentioned b4… we love salads. Our “winter” weather (Texas) has been a mild one thus far & I’m craving salads w/ lighter meals! (Think I’m rushing in the Spring/Summer)!
I fixed it, don’t worry, not a big deal. 🙂 Just got back from Mexico and ate a lot of salads after many meals and ended with desserts lol. who am i kidding?!
Made this today… just bought Mango yesterday & I already had Cabbage in fridge just waiting for this recipe!! 🙂 My husband & I BOTH loved it!! We are salad lovers – either alone or with chicken or fish!
Thank-you Olena for such simple, healthy but wonderful recipes! My husband ALWAYS knows when I fix something from your site! 🙂
Awe. Well, please say hello from me to your husband. 🙂 Thank you for all your wonderful reviews!!!!!!!
This was sooooo good. I took it to a dinner and ended up with ham. Went well. The slaw appeared to have a dressing and all were shocked when I told them it was slaw, chopped mango and parsley.
Fantastic! Glad you enjoyed the recipe!
This looks like the perfect summer salad.
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?
Any other herbs you like.
This was very good. Though we did over shred the cabbage and cut the mango too small. Another winning recipe!
This looks so inviting and scrumptious! I’ll give this a go this weekend.