Description
A vibrant and refreshing Mango Slaw that combines sweet, crunchy mangoes with crisp coleslaw mix, fresh herbs, and a tangy lime dressing. Perfect as a topping for fish tacos or served as a light side salad, this easy no-cook recipe is bursting with flavor and texture.
Ingredients
Scale
Slaw
- 1 bag (8 ounces) coleslaw mix (about 3 cups)
- 2 large mangos, diced small (about 2 cups diced mango)
- 3 green onions, thinly sliced
- ½ cup minced fresh cilantro
- ½ red bell pepper, cut into thin short strips (about ½ cup)
Dressing
- 2 tablespoons fresh lime juice
- 2 tablespoons mild-flavored oil (avocado, grapeseed, or canola)
- 1 teaspoon honey or agave syrup
- ½ teaspoon chili powder (more if desired)
- ¼ teaspoon kosher salt
Instructions
- Combine Slaw Ingredients: In a large bowl, gently mix together the coleslaw mix, diced mango, thinly sliced green onions, minced fresh cilantro, and thin strips of red bell pepper until well combined.
- Prepare Dressing: In a small bowl, whisk together fresh lime juice, mild-flavored oil, honey or agave syrup, chili powder, and kosher salt until the dressing is fully blended and smooth.
- Toss Slaw with Dressing: Pour the prepared dressing over the slaw mixture and stir well to ensure all ingredients are evenly coated with the flavorful dressing.
- Chill to Meld Flavors: For best results, refrigerate the mango slaw for 1 hour to allow the flavors to meld together. It can also be served immediately if preferred.
- Serve: Enjoy the mango slaw as a topping for fish tacos or as a fresh, crunchy side salad to complement your meal.
Notes
- Add-ins: Include 1 minced jalapeño pepper for extra heat, leaving seeds and ribs for more spice. Optionally, add lime zest to the dressing before juicing the lime. Finely diced pineapple or avocado can also be mixed in. For cheese lovers, sprinkle queso fresco or cotija cheese on top.
- Storage: Store leftover slaw in an airtight container in the refrigerator for up to 3 days. Stir gently before serving again.
