Mango Cabbage Citrus Slaw (Printer-friendly)
Sweet mango meets crunchy cabbage in a zesty citrus dressing for a refreshing summer side dish.
# What You 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 mixture and toss thoroughly, ensuring every strand is evenly coated.
04 - Allow the slaw to rest for at least 10 minutes before serving so the flavors marry and the cabbage softens slightly.
05 - Serve chilled or at room temperature as a refreshing side dish alongside grilled proteins or as a vibrant taco topping.
# Expert Tips:
01 -
- It takes exactly twenty minutes from cutting board to table with zero cooking required.
- The citrus dressing doubles as a quick marinade for grilled chicken or shrimp on busy weeknights.
02 -
- Do not dress the slaw more than an hour ahead or the cabbage will weep and you will end up with soup at the bottom of the bowl.
- Patting the grated carrot dry with a paper towel prevents the dressing from getting watery.
03 -
- A spoonful of the leftover dressing stirred into a glass of sparkling water is an unexpectedly wonderful afternoon refresher.
- Cutting the mango into slightly thicker matchsticks gives you juicy bursts instead of mush when it sits in the acid.