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Mango Coleslaw

This Mango Coleslaw recipe is fresh, tangy, and a little fiery, perfect for enhancing tacos or enjoying as a side dish.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: Fusion, Mexican
Calories: 150
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 cups shredded cabbage or a 12 to 14 ounce bag of pre-shredded cabbage or coleslaw mix
  • 1 ripe mango, thinly sliced with the seed removed
  • 1 jalapeno, seeds removed and sliced Adjust jalapeno to preferred spice level
  • 3 tablespoons fresh cilantro, chopped
  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon Greek yogurt Adds creaminess without overwhelming flavors
  • 2 limes, juiced
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • Optional: a pinch of cumin, allspice, or chili powder for extra kick

Method
 

Preparation
  1. Grab a large mixing bowl. If using a whole cabbage head, shred it finely.
  2. Peel the mango and slice it into thin strips.
  3. Slice the jalapeno into thin rounds after removing the seeds.
Mixing
  1. Add the shredded cabbage, mango slices, chopped cilantro, and jalapeno rounds into the large mixing bowl and toss until evenly distributed.
Making the Dressing
  1. In a mason jar or salad dressing container, add olive oil, Greek yogurt, lime juice, salt, and pepper.
  2. Seal the lid tightly and shake vigorously for about 15 to 20 seconds.
  3. Taste the dressing and adjust as needed.
Combining
  1. Pour the dressing over the coleslaw mixture and gently toss to coat.
  2. If using optional spices, sprinkle them in now and toss again.
Serving
  1. Serve immediately or let rest in the fridge for 10 to 15 minutes to meld flavors.

Notes

For best results, dress just before serving and use firm, ripe mango. Store leftovers in an airtight container in the refrigerator for up to 24 hours.