This Red Cabbage and Mango Slaw is a true testament to the saying "less is more". Just a few simple ingredients bring out so many flavors. It's sweet, with just a hint of acidity. Crunchy, with a tad of softness. It's colorful, nutritious, and definitely delicious!
I love this salad for lunch. Just like our Chickpea and Crab Salad, it's easy to prepare. I usually pair it with meat or fish and enjoy it for lunch.
It's great for meal prep too! I make a large bowl of it in no time, divide it amongst containers, add chicken or salmon (and sometimes some cooked rice) and my meal is ready for the next few days.
You can also add the slaw on top of a tortilla and some shredded chicken, or use it in this Beef and Popcorn Shrimp Tacos. If you have some leftover roasted chicken, simply break it up with a fork add it on top of a tortilla or inside a pita and top with this Red Cabbage and Mango Slaw. Yum!
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Ingredients
- Red cabbage: Red cabbage is tougher than green and I find that using a mandolin to thinly slice the cabbage is the best way. The cabbage turns out thin enough to be nice and crunchy, but not tough.
- Mango: adds sweetness and a tropical touch. Make sure to choose ripe, but not overripe. Make sure the mango is not too soft to the touch. If you like mango recipes, you should also try our Sun-Dried Tomato and Mango Crostini and our Asparagus and Mango Salad Recipe.
- Fresh Cilantro: it has a fresh, citrusy flavor that adds brightness to the salad.
- Mayonnaise - 1 tablespoon is plenty (add more to taste).
See the recipe card at the end of this post for ingredient quantities
Subsitutions and variations
- Mango: you can also use pineapple, peaches, or nectarines. These fruits have a similar sweetness and juiciness to mangoes, making them a good substitute. Pineapple can add a tropical sweetness and acidity similar to mango.
- Cilantro: if you don't like the taste of cilantro, you can also use parsley. Parsley will add the nice green color to the slaw.
- Add salt: I don't usually add salt to this salad, because I like the natural sweet/citrucy flavors of the mango. But, to enhance the flavor you can add a little bit of salt.
- Make it mayo-free and vegan: substitute mayo with 2 tablespoons of lime juice, 2 tablespoons of olive oil, and some salt and pepper to taste
Preparation
STEP 1: prepare the ingredients: shred the red cabbage, peel and dice the mango, and chop the cilantro. Add all ingredients, incuding the mayo, into a mixing bowl.
STEP 2: Gently toss the ingredients until they are well coated with the mayo.
Top Tips
- For enhanced flavors, refrigerate the slaw for at least 30 minutes before serving. This allows the ingredients to marinate and the flavors to meld.
- Double the Batch: This slaw keeps well in the refrigerator, so consider making a larger batch. It can be a convenient dish for meal prep, and the flavors often develop more over time.
Frequently Asked Questions
Yes, you can prepare the slaw in advance. In fact, allowing it to chill in the refrigerator for at least 30 minutes before serving can enhance the flavors. It can also be stored in an airtight container in the refrigerator for a day or two.
Yes, you can substitute red cabbage with green cabbage or a combination of both for a different color and flavor profile. Each type of cabbage will bring its own unique taste to the slaw.
Yes, you can add a hint of spice by incorporating ingredients like finely chopped jalapeños or red pepper flakes to the slaw. Adjust the amount based on your spice preference.
Serving suggestions
The slaw can be served on its own as a refreshing salad or it can be used as a topping for tacos, sandwiches, burgers, or grilled proteins. When I make the slaw, I usually serve it as a salad alongside a meat dish, such as these Stir-Fried Chicken Thighs or this Cheesy Chicken and Mushroom Recipe. It's also great with this Pan Seared Salmon with Vegetables.
Try these other cabbage recipes
If you tried this Red Cabbage and Mango Slaw recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Recipe
Red Cabbage and Mango Slaw
Equipment
- 1 Mandolin Slicer optional
Ingredients
- 6` cups red cabbage very thinly shredded
- 2 mango ripe, but not overripe - diced, pit removed
- 1/2 cup fresh cilantro finely chopped
- 1 tablespoon mayonnaise - for vegan option see note 1 in notes section below
- salt to taste (optional)
Instructions
- Remove the outer layers of the red cabbage and rinse cabbage under running water. Thinly slice the cabbage, leaving out the core. Transfer the sliced red cabbage to a large mixing bowl.
- Dice 1 mango into small pieces and transfer to the mixing bowl.
- Chop cilantro and transfer to the mixing bowl.
- Add the mayo and gently toss the ingredients until they are well coated with the mayo,
Notes
- Make it mayo-free and vegan: substitute mayo with 2 tablespoons of lime juice, 2 tablespoons of olive oil, and some salt and pepper to taste
- For enhanced flavors, refrigerate the slaw for at least 30 minutes before serving. This allows the ingredients to marinate and the flavors to meld.
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