Go Back

Mango Slaw

Print Recipe Pin Recipe
Prep Time 20 minutes
Resting Time 15 minutes
Total Time 35 minutes
Servings 6

Ingredients
  

  • Slaw:
  • 3 cups green cabbage very finely shredded
  • 2 cups purple cabbage very finely shredded
  • 2 medium carrots peeled and julienned
  • 2 ripe but firm mangoes peeled and cut into thin strips
  • 4 spring onions thinly sliced on the diagonal
  • 1 cup fresh coriander leaves roughly torn
  • 1 small red chilli deseeded and finely sliced
  • ¼ cup roasted salted peanuts roughly chopped (optional)
  • 2 tablespoons toasted sesame seeds optional
  • Lime Honey Dressing:
  • 3 tablespoons fresh lime juice
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons honey to taste
  • 2 tablespoons fish sauce or soy sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon sesame oil
  • 1 teaspoon freshly grated ginger
  • 1 clove garlic finely grated
  • ½ teaspoon chilli flakes to taste
  • ¼ teaspoon black pepper
  • Garnish:
  • Extra fresh coriander leaves
  • Extra sliced spring onions
  • Lime wedges for serving
  • Extra sliced red chilli
  • Extra chopped peanuts optional

Instructions
 

  • Quarter cabbages and remove tough cores. Discard cores.
  • Shred both cabbages as finely as possible.
  • Peel and julienne carrots into thin matchstick strips.
  • Peel mangoes and cut flesh into thin strips matching the carrot julienne in size.
  • Combine cabbage, carrots, mango, spring onions, and coriander in a large bowl. Toss gently to distribute.
  • Whisk all dressing ingredients together until honey is fully dissolved. Taste and balance carefully.
  • Pour three-quarters of the dressing over the slaw. Toss thoroughly for a full minute.
  • Add more dressing if needed. Add sliced chilli and toss once more.
  • Taste and adjust lime, honey, fish sauce, or chilli as needed.
  • Add peanuts and sesame seeds if using and toss briefly.
  • Cover and refrigerate for 15 minutes.
  • Toss thoroughly before serving. Taste one final time.
  • Transfer to serving bowl. Garnish with coriander, spring onions, chilli, and lime wedges. Serve cold.

Notes

  • Use firm ripe mangoes — soft overripe mango releases too much juice and makes the slaw watery
  • Shred cabbage as finely as possible for the best texture and dressing absorption
  • Taste and balance the dressing completely before it touches the cabbage
  • Start with three-quarters of the dressing and add more only if needed
  • Dress no more than 30 minutes before serving — mango slaw has a shorter optimal window than classic coleslaw
  • Add peanuts and sesame seeds at the very last moment to preserve their crunch
  • Cut the mango and carrot to matching sizes for an even, polished presentation
  • Use a bowl at least twice the volume of the slaw for effective tossing without mess
  • Dressing keeps in a sealed jar in the fridge for up to 3 days — make ahead separately
  • Substitute soy sauce for fish sauce for a fully vegetarian version