Mango Cabbage Citrus Slaw (Print Version)
Sweet mango and crunchy cabbage in a zesty lime-orange dressing; bright, refreshing, and ready in 20 minutes.
# What You'll Need:
→ Vegetables & Fruit
01 - 2 cups green cabbage, finely shredded
02 - 1 cup red cabbage, finely shredded
03 - 1 large ripe mango, peeled and julienned
04 - 1 medium carrot, peeled and grated
05 - 3 green onions, thinly sliced
06 - 1/2 red bell pepper, julienned
07 - 1/4 cup fresh cilantro, chopped
→ Citrus Dressing
08 - Zest and juice of 1 lime
09 - Zest and juice of 1 small orange
10 - 2 tablespoons olive oil
11 - 1 tablespoon honey or agave syrup
12 - 1 teaspoon Dijon mustard
13 - Salt and freshly cracked black pepper, to taste
# How to Make It:
01 - In a large mixing bowl, toss together the shredded green and red cabbage, julienned mango, grated carrot, sliced green onions, julienned red bell pepper, and chopped cilantro until evenly distributed.
02 - In a small bowl, whisk together the lime zest and juice, orange zest and juice, olive oil, honey or agave syrup, Dijon mustard, salt, and pepper until the dressing is smooth and well emulsified.
03 - Pour the citrus dressing over the cabbage and fruit mixture. Toss thoroughly, ensuring every strand is evenly coated with the dressing.
04 - Allow the slaw to rest for at least 10 minutes at room temperature or in the refrigerator so the flavors meld and the cabbage slightly softens.
05 - Serve chilled or at room temperature as a refreshing side alongside grilled proteins, in tacos, or at any summer gathering.
# Expert Advice:
01 -
- The contrast between sweet mango and sharp citrus dressing will make you rethink everything you thought about slaw.
- It requires zero cooking, which means your kitchen stays cool and you get to spend more time outside.
02 -
- Do not dress the slaw more than two hours ahead or the cabbage will weep and the mango will lose its texture entirely.
- Tossing with your hands is messier than tongs but gives you control so the mango julienne stays intact.
03 -
- Sprinkle a tiny pinch of salt over the cabbage shreds and massage them for thirty seconds before adding the dressing, which tenderizes them and draws out excess water.
- Warm the honey slightly before whisking it into the dressing so it blends smoothly instead of clumping in cold juice.