It’s no secret I’m a salad fan, and my love of crunchy vegetables extends to slaws. This Spicy Mango Slaw has quickly become one of my favourite side dishes. Bright, crunchy, and just a little spicy, it pairs beautifully with grilled chicken—especially jerk chicken thanks to their shared Caribbean notes. It’s also excellent alongside grilled, broiled, or baked fish, many pork preparations, or thinly sliced grilled flank steak. Its versatility and speed make Spicy Mango Slaw the perfect addition to a SPEEDY SIDE DISHES collection: big flavour with minimal effort.
Crunch comes from shredded purple cabbage, and the heat comes from fresh green jalapeño. A just-ripe but still-firm mango brings a hint of tropical sweetness, while a lime-and-honey dressing adds tartness and balance. Minced red onion and fragrant cilantro round out the flavours for a bright, well-balanced slaw.
Cook’s Notes
- You can shred your own purple cabbage or use pre-shredded cabbage—either choice gives you that lovely colour and satisfying crunch.
- If your red onion tastes too sharp, soak it in cold water for a few minutes, then drain and taste. Repeat until the bite is milder.
- Jalapeños vary widely in heat. Taste a small sliver before chopping. If the pepper is very hot, use half; for medium heat, use one; for mild jalapeños, add up to two, adjusting for your heat tolerance.
- Choose a mango that’s still fairly firm. Overripe mango becomes soft and soggy in the slaw. A mango that’s just barely ripe will give the best texture and flavour.
Use these to make Spicy Mango Slaw
- Chef’s Knife
- Cutting Board
- Mixing Bowl
- Measuring Spoons
- Measuring Cups
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Spicy Mango Slaw
Rebecca Lindamood
Pin Recipe
Ingredients
- 8 cups shredded or very thinly sliced purple cabbage
- 1 just-ripe but still firm mango, peeled and thinly sliced
- 1/2 to 2 fresh jalapeño peppers, stems and seeds removed, then minced
- 1/3 cup packed fresh cilantro leaves
- 1/4 cup finely chopped or minced red onion
- Juice of 2 limes
- 2 teaspoons mild honey
- 1 teaspoon kosher salt
Instructions
- Gently toss all ingredients together in a mixing bowl. Cover tightly and refrigerate at least 1 hour to let flavours meld. The slaw is best within 48 hours but will keep up to 4 days.
Nutritional information is an estimate. Calculate nutrition using the exact ingredients you use.
Did you make this recipe?
Tag @foodiewithfam on Instagram and use #foodiewithfamily so I can see your version!
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