Mango Slaw
A vibrant and refreshing dish featuring ripe mangoes, crunchy cabbage, and crisp bell peppers, perfect as a side dish or taco topping.
Ingredients
Main Ingredients
- 2 pieces ripe mangoes, peeled and julienned Choose mangoes that yield slightly when pressed for ripeness.
- 2 cups shredded cabbage (green or purple) Can use pre-shredded cabbage for convenience.
- 1 piece red bell pepper, julienned Fresh bell peppers provide the best flavor and texture.
- 1 small red onion, thinly sliced Soaking in cold water can reduce the bite if desired.
- 1/4 cup fresh cilantro, chopped Use fresh for an aromatic touch.
- 2 pieces lime, juiced Freshly squeezed is essential for the best flavor.
- 1 tablespoon honey or agave syrup Mix well to evenly distribute sweetness.
- to taste salt and pepper Adjust seasoning as needed.
Instructions
Preparation
- Gather all your ingredients on a clean surface and prepare them as described.
Mixing the Slaw
- In a large bowl, combine the julienned mango, shredded cabbage, red bell pepper, and sliced red onion. Mix until evenly distributed.
- Sprinkle in the chopped cilantro and toss again.
Adding the Dressing
- In a separate bowl, whisk together the lime juice and honey (or agave). Add a pinch of salt and pepper, adjusting to taste.
- Pour the dressing over the slaw mixture and gently toss until well coated.
Resting and Serving
- Let the slaw sit in the refrigerator for about 10 minutes if time allows.
- Give the slaw a final toss before serving. Serve as a side or on top of tacos.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. For longer storage, flash freeze the slaw on a parchment-lined tray.