Mango slaw is a combination of crisp and fresh vegetables with sweet mango in a tangy dressing that will tempt your tastebuds. Eat it as a main salad, add tofu or tempeh, or add mango slaw to the top of your favorite sandwich.
Mango slaw is honestly a crunchy, sweet, and savory sensation. In fact, I think any recipe with mango tastes fabulous, especially pairs with the right dressing.
When I was a kid, I remember coleslaw drenched in mayonnaise and tasting sour. But, all slaw is not created equal.
In fact, my mango slaw recipe is loaded with crunchy vegetables, which is the perfect side dish, entree with jerk tempeh added to the top or placed inside a vegan toasted ciabatta bun with mango slaw on top.
Cabbage Health Benefits
According to Healthline, cabbage has 9 Health benefits:
- Cabbage is packed with nutrients.
- Helps reduce inflammation
- Helps improve digestion
- Packed with vitamin C
- Lowers blood pressure
- Contributes to good heart health
- Helps lower cholesterol
- Excellent source of vitamin K
- And it is easy to add to any diet.
In other words, eating cabbage and other cruciferous vegetables is good for our overall health and well-being.
Types of Cabbage
For example, there are 4 different types of cabbage commonly found in the grocery store.
Green cabbage, for instance, is the most commonly used cabbage for salads and stir-fries. I actually use it in my Grilled Asian Sesame Tofu with Vegetable Slaw recipe.
Savory cabbage, however, is denser with ridged leaves. Often, I use it with a combination of lettuces in salads, which adds to the texture.
Napa cabbage, similar to bib lettuce, also is denser and has ridged leaves. Bitter and peppery in taste, however, this cabbage is generally used to make kimchi.
On the other hand, purple cabbage is similar to white cabbage, but it is a vibrant magenta color. Also perfect for salads, I have chosen this type of cabbage simply because of its beauty.
I chose a combination of green and purple cabbage for this mango slaw recipe, but any cabbage will work perfectly.
How to Choose and Cut a Mango
According to Mango.org, choosing a mango is all about smell and touch, so squeeze away!
- When picking a mango, don’t focus on color. It is not the best indicator of ripeness.
- Squeeze the mango gently. A ripe mango will give slightly.
- Use your experience with produce such as peaches and avocados, which also become softer as they ripen.
- Ripe mangos will sometimes have a fruity aroma at their stems.
- The red color that appears on some varieties is not an indicator of ripeness. Always judge by feel.
When I bought my first mango, I struggled to cut it; to be honest, I demolished it! Then, I figured out the secret, and I now buy mangos confidently.
First, mangoes need to be peeled with a vegetable peeler. Once peeled, lay the mango on one side and score the mango lengthwise and then sideways, pushing the knife in until you reach the hard inner core.
Next, make one clean put as close to the core as possible, and repeat the process with the remaining three sides.
- Green Cabbage or Napa Cabbage: I like napa cabbage for its thin and whispy leaves, but any cabbage works well.
- Red Cabbage: I chose to add red cabbage for the color as texture.
- Carrots: Shredded carrots are the best cut for this salad, so the ingredients have a common texture.
- Scallions (Green Onions): I add the white and green parts of the green onion for this salad.
- Mango: Fresh mango is best, especially when in season.
- Add red bell peppers in thin slices for additional color.
- Red onion or pickled red onions add an additional sweetness and tang to the mango slaw.
- Add thin slices of jalapeno or serrano peppers to add a little spiciness to the slaw recipe.
- Sometimes, fresh-cut mango is already cut and prepared in containers at the grocery as a shortcut.
- Champagne Vinegar: Champagne vinegar is made from champagne. It has a relatively light taste and is in fact one of the more delicate kinds of vinegar.
- Water: Since I don't cook with oil, the water acts as an emulsifier for the dressing.
- Maple Syrup: I like maple syrup as a sugar replacement in dressing recipes.
- Lime Juice: Lime and mango are fabulous together.
- Salt and pepper to taste: Just a little salt and pepper brings the dressing together. I prefer fresh ground pepper.
- If you can't find champagne vinegar, use rice vinegar instead.
- Date syrup or agave makes a great substitute for maple syrup.
Coleslaw, unlike other salads, are better when dressed before serving. In fact, the longer the mango slaw marinates in the dressing, the more profound the flavors of the dressing and ingredients.
And, coleslaw lasts for days in the refrigerator, dressed, without wilting. For that reason, I generally make a big batch of mango slaw and use it for different recipes throughout the week.
Although the mango slaw can be eaten as a side dish or even a main dish, I also enjoy it with tempeh or tofu on top. Besides, mango slaw is great as a sandwich topper.
Regardless of how you eat mango slaw, the combination of crisp and fresh vegetables with sweet mango in a tangy dressing will tempt your tastebuds.
You can substitute red wine vinegar, white wine vinegar, rice vinegar, lemon, or lime juice. Or, exchange the amount of vinegar with vegan mayo.
Be sure to remove as much air as possible from the container before sealing it tightly. The key to freezing coleslaw is the dressing you choose. Coleslaw can be frozen for up 6 months if it's vinegar-based.
To prevent this tear-jerking weeping effect, a little salt goes a long way. Place your shredded cabbage into a colander or a large mesh strainer over a large bowl. Sprinkle one teaspoon per pound of cabbage over the shreds and toss to evenly distribute the salt throughout the cabbage.
- Even though pre-bagged coleslaw and salads cost more, sometimes, I buy a bag if I don't have plans for the rest of the two cabbages I purchase.
- Or, sometimes, my store carries ½ cabbages, already cut to purchase.
- Another idea is to buy 1 cabbage and skip the variety and color to save money.
- Make the salad ahead of time and dress it so the flavors enhance while it chills together.
- Add additional vegetables such as red bell peppers, red onions, or your favorite for an entree salad.
- Try peanut Thai dressing as a different dressing option.
Give this mango coleslaw recipe a try this summer, for a refreshing new salad idea!
Great Summer Salad Recipes
If you love this mango slaw recipe, give it a 5-star review below and drop us a comment!
- 3 cups Green Cabbage or Napa Cabbage Shredded
- 3 cups Red Cabbage Shredded
- 1 cup Shredded Carrots
- 1 bunch Scallions Green Onions, diced
- 1 large Red Mango diced
MANGO SLAW DRESSING INGREDIENTS (OIL-FREE)
- 3 Tablespoons Champagne Vinegar substitute white vinegar
- 3 Tablespoons Water
- 2 Tablespoons Maple Syrup
- 1 Tablespoon Lime Juice
- Salt and pepper to taste
- 3 Tablespoons chopped Parsley to garnish optional
- Combine all mango slaw ingredients in a large bowl
- Whisk the slaw dressing in a separate bowl and pour over the slaw ingredients
- Toss well. Cover and place in her refrigerator for at least an hour before serving.
- Toss well again before serving.
- Taste and add additional salt and pepper taste
- Garnish with parsley
- When selecting a mango, squeeze the fruit gently to judge ripeness. A ripe mango will give slightly, indicating soft flesh inside similar to a peach.
- I suggest using fresh lime juice for the best flavor.
- Add lime zest for a more vibrant lime presence.
- Dress the slaw ahead of time to marinate the vegetables and soften the cabbage.
- Use the greens and the white parts of the green onions for color as well as taste.
- If you can't find champagne vinegar, substitute it with rice wine vinegar.
Hi! My name is Kathy, I am a retired high school English teacher & vegan enthusiast and blogger. My entire blog is fully plant-based vegan. I truly believe what we eat & how we live determines our health & the preservation of our planet! 🙂
Love this can't wait for Aussie summer to come round and try it. Although whomever told you that's how to prepare a mango needs to be punished 😉
Trin, please tell me the Aussie way to prepare a mango. I love learning new things!
Cynthia A Coffin
Clarification Please...in the ingredients list it says "substitute white vinegar" in place of champagne vinegar. In the notes it says "substitute rice wine vinegar". Thanks for clarifying!
Hi Cynthia, you can use either or if you can't find champagne vinegar. The rice wine vinegar will give you more sweetness. The white wine vinegar is mild but not as sweet. I hope this helps.
Can you use (defrosted) frozen mango with this recipe? Looks delicious!
Hi Susan, I haven't tried using thawed, frozen mango. My only concern is it might be too wet and weigh down the other veggies. On the other hand, the cabbage in the slaw is very hearty and won't wilt. Let me know if you try it and it works well. I'm sure others would appreciate your feedback.
I made this tonight and had with rice noodles, tofu, and peanut sauce. Tomorrow I’ll have it with black bean burgers. And if there is any left, it will go with BBQ soy curls this weekend . I love recipes like this.
I mede it, amazing. Thank you so much
Sonia, I'm so glad you liked it. You should check out my mango salad recipe. If you like mango, you are sure to love it. Have a great holiday! And thank you for the feedback. I appreciate it.