Name: Mango Slaw
Prep time: 15 min
Total time: 15 min
Ingredients: ⅓ cup rice vinegar; ⅓ cup mango nectar ((see Notes below)); 1 tablespoon canola or vegetable oil ((don't use olive oil)); 1 small head cabbage, (finely shredded (10 to 12 cups)); 1 large mango, (peeled, pitted and chopped (or cut into matchsticks)); kosher salt and freshly ground black pepper, (to taste); fresh cilantro, (for garnish (optional))

Mango Slaw

Mangos are pretty terrific when sliced up and tossed with a little shredded cabbage to create a simple Mango Slaw.

The dressing is slightly sweet- sweetened only with mango nectar and combined with rice vinegar and a small amount of oil. The fresh mango lends more sweetness to the slaw.

If it were up to me though, I’d double the mango and make it full o’ mangos. If you’re a mango fanatic, you may consider doing that.

Mangos are a funny fruit though. Like many fruits, they must be ripe in order to really be effectively wonderful. They should give slightly to a gentle squeeze and have a sweet scent to them near the stem. I always buy mangos a couple of days ahead of when I need to use them in a recipe and let them sit on the counter to fully ripen. Use any extra mango to make my mango guacamole!

And it’s really helpful if you have some knowledge about how to properly cut a mango.

Balsamic Mango Marinated Chicken Sandwich on white plate

We totally enjoy our mango slaw on its own. But we also enjoy it as a condiment on these Balsamic- Mango Marinated Chicken Sandwiches with Avocado and Mango Slaw. All of it put together in a sandwich with a little smear of mayo is pretty darn amazing.

And good news all around for everyone on this slaw recipe: It happens to be dairy-free and gluten-free, and I’ve included nutritional information on the recipe card below!

If you like this slaw, then you might also like my Apple Cole Slaw, this Copycat Chick-fil-A Cole Slaw and my Cilantro Slaw too.

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Mango Slaw

By RecipeGirl.com

A delicious twist on classic slaw!

Prep: 15

Total: 15

Servings: 6 servings

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Ingredients

▢ ⅓ cup rice vinegar
▢ ⅓ cup mango nectar (see Notes below)
▢ 1 tablespoon canola or vegetable oil (don't use olive oil)
▢ 1 small head cabbage, finely shredded (10 to 12 cups)
▢ 1 large mango, peeled, pitted and chopped (or cut into matchsticks)
▢ kosher salt and freshly ground black pepper, to taste
▢ fresh cilantro, for garnish (optional)

Instructions

In a small bowl, whisk together the vinegar, mango nectar and oil.
Place the cabbage and mango in a large bowl. Drizzle the dressing over the top and toss to combine. Add salt and pepper, to taste. Cover and refrigerate up to 4 hours before serving. Toss again just before serving to reincorporate the dressing that has sunk to the bottom of the bowl. Garnish with cilantro, if desired.

Notes

Mango Nectar can be found in your market’s juice aisle. Kern’s is the brand that I use. It comes in a can (like a soda can).

Nutrition

Serving: 1serving, Calories: 81kcal, Carbohydrates: 14g, Protein: 2g, Fat: 3g, Saturated Fat: 1g, Trans Fat: 1g, Sodium: 23mg, Potassium: 264mg, Fiber: 4g, Sugar: 10g, Vitamin A: 586IU, Vitamin C: 58mg, Calcium: 55mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.