This Mango Slaw recipe is a fast, easy side dish and topping for tacos, burgers, and more. Perfect for any summer BBQ, picnic, or weeknight dinner.
If you’re looking for a light and healthy side dish, a lighter play on classic coleslaw can be such a crowd pleaser. We love making this Summer Slaw with Peaches, Corn, and Tomatoes. It’s light yet satisfying.
But sometimes we want an even lighter version that can be used as a side dish and as a topping in many different dishes. That’s when we make this sweet summer mango slaw recipe.
With crunchy fresh vegetables, juicy mango, and a tangy Asian-inspired vinaigrette that ties it all together, this is a light and bright slaw that will tantalize your taste buds.
It’s especially delicious in the summertime. Perfect for barbecues, a backyard picnic, and the beach.
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❤️ Why you’ll love this recipe
This simple recipe is one you’ll want to add to your spring and summer menu on regular rotation. Here are just a few reasons to love it:
- Easy to make – This no-cook recipe requires a little bit of chopping, whisking, and tossing of fresh ingredients. That’s it! It’s a super easy recipe to make.
- Fast – In just about 10 minutes from start to finish, you’ll have a tasty slaw ready to devour!
- Delicious – This slaw packs so much crunchy texture in every bite, thanks to the crunchy vegetables. And the sweet fresh mango adds that summery, tropical flavor. The Asian-style vinaigrette ties it all together for a well-balanced dish.
- Versatile – You can use this mango slaw in so many ways! See our Serving Ideas down below for just a few of our favorite ways to use this slaw.
🛒 Ingredient notes
This easy mango slaw recipe has simple ingredients that you can find in local grocery stores.
- Sweet mango – Use fresh mango, not frozen mango, for the best results in making this slaw. See the FAQ section for tips on selecting ripe mango.
- Crunchy cabbage – Using both red cabbage and green cabbage adds extra crunch to every bite. It also adds a nice visual contrast in colors.
- Carrots – Thinly sliced, or julienned, carrots boost the nutrition value and add even more crunch to this tasty summer slaw.
- Dressing – Make a simple and quick dressing with olive oil, fresh lime juice, rice wine vinegar, soy sauce, and honey.
- Fresh herbs – Chopped fresh cilantro and green onions add a bright finish to the slaw.
Optional additions:
- lime zest for added zing
- orange juice for more of a citrus flavor
- thinly sliced zucchini, cucumber, jalapeño pepper
- sliced red onion for a little kick
- chopped fresh mint
✅ Step-by-step instructions
The full ingredients list and detailed instructions are in the printable recipe card at the bottom of this post. But here are some helpful step-by-step photos to help you make a delicious mango coleslaw!
- In a large bowl, add the dressing ingredients – the olive oil, honey, soy sauce (or coconut aminos), rice vinegar, fresh lime juice, ginger, kosher salt and black pepper.
- Whisk together until combined.
- In a separate bowl, add the mango, carrots, and both cabbages.
4. Use kitchen tongs to toss the slaw ingredients all together.
5. Add the fresh cilantro and green onions, then toss together. I like to add the fresh herbs at the end to add some brightness to the dish.
Serve and enjoy!
👩🏻🍳 Recipe FAQs
When selecting a sweet mango at the grocery store, you’ll want to choose one that is ripe and ready to go in this recipe. When you pick up the mango, give it a little squeeze. A ripe mango should give a little. If it’s hard, then it’s not ready yet. Depending on the variety, mangoes that have more red and orange than green will be on the riper side. Also, a ripe mango will give off a sweet scent; if you don’t smell anything at all, the mango is not yet ripe.
Store in an airtight container in the refrigerator for up to 3 days. If stored together with the vinaigrette, the slaw will get softer with each day that passes. However, you can store the vegetables and mango in one container, and the vinaigrette separately, so that the veggies stay crisp when serving.
🍽 Serving ideas
There are so many great ways to serve this bright, vibrant mango slaw. It’s a great side dish and the perfect topping for lots of dishes!
Here are some of our favorite ways of enjoying it:
- On top of shrimp tacos, fish tacos, and chicken fajitas.
- As a burger topper for Asian beef burgers.
- As a side dish, with Instant Pot Pulled Pork, Thai Lemongrass Chicken and rice, or with Grilled Pineapple Chicken.
- Or serve it as a side salad for Filipino BBQ Pork Skewers.
🍳 Kitchen tools and equipment
Ready to make this healthy coleslaw? Here are the kitchen tools and equipment you’ll need:
- Cutting board and knife – You’ll need a sturdy cutting board and sharp knife to prep the vegetables.
- Large bowl – Use two large mixing bowls: one to mix the vinaigrette (can use a small bowl for this) and the other, to toss the vegetables with the vinaigrette.
- Whisk – To whisk together the vinaigrette.
- Tongs – Use kitchen tongs to toss the ingredients together.
More summer recipes
Did you make this recipe? Don’t forget to leave a 5-Star 🌟🌟🌟🌟🌟 rating in the recipe card, and if you really loved it, please leave a comment further down on the page. Thank you!
Mango Slaw
Ingredients
- ½ cup extra virgin olive oil
- 1 Tablespoon honey
- 1 Tablespoon soy sauce
- 1 teaspoon rice vinegar
- juice of two limes
- ½ cup chopped fresh cilantro leaves
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 2 large mangoes, thinly sliced
- 1 large carrot, peeled and julienned
- 1 cup thinly sliced red cabbage
- 1 cup thinly sliced green cabbage
- 2 stalks green onion, thinly sliced
Instructions
- In a large bowl, whisk together the olive oil, honey, soy sauce, rice vinegar, lime juice, cilantro, kosher salt, and pepper.
- Add the mangoes, carrots, red cabbage, green cabbage, and green onions to the bowl and toss to coat the vegetables in the dressing.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
