Mango Cabbage Citrus Slaw (Printable)

Sweet mango and crunchy cabbage tossed in a zesty lime-orange dressing with cilantro for a bright summer side.

# What You'll 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

# Directions:

01 - In a large mixing bowl, toss together the shredded green cabbage, red cabbage, julienned mango, grated carrot, sliced green onions, julienned red bell pepper, and chopped cilantro.
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 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 develop and the cabbage softens slightly.
05 - Serve chilled or at room temperature as a refreshing side dish alongside grilled proteins or tucked into tacos.

# Expert Tips:

01 -
  • The dual cabbage colors make it gorgeous enough to bring to any potluck without any extra effort.
  • That citrus dressing doubles as a quick marinade for whatever protein you are serving alongside it.
  • Zero cooking means your kitchen stays cool and you get to spend more time outside where the action is.
02 -
  • Do not skip the resting step because the cabbage needs those minutes to soften and the dressing needs time to permeate every layer.
  • Taste the mango before you commit to it because a sour mango will throw off the entire balance and no amount of honey can fully rescue it.
  • Check all packaged labels for gluten and dairy if those are concerns for your guests, especially the Dijon mustard which can sometimes contain unexpected additives.
03 -
  • Use a mandoline slicer on the thinnest setting for the cabbage and bell pepper to get that restaurant quality fineness that makes every bite elegant.
  • Roll the lime firmly on the counter before cutting it to release the maximum amount of juice from every single fruit.

Go Back