This Mexican slaw will happily stand on its own as a side dish, but adds an extra layer of flavor and crunch to fish or shrimp tacos.
Cinco de Mayo. Those are three little words that put a glint in my husband’s eye. If he was ever on death row (we’ll be avoiding that at all costs) and was given his choice of food for his last meal, the answer would involve words like Mexican, burrito, mole, salsa…lots and lots, por favor. Of course, it wouldn’t really matter whether or not he was getting his daily servings of vegetables if he was on death row. However, in our regular world of non-incarceration, we’re pretty diligent about sneaking in those veggies wherever we can. That means that I’ll be stuffing our burritos with this slaw. The mango, avocado and cumin dressing make it stand apart from the usual picnic slaw offerings.
This slaw can be pulled together in less than 10 minutes, particularly if you’ve been diligently practicing How to: Prepare an Avocado and How to: Cut a Mango. I can see you all nodding your heads “Yes”. Once your mango and avocado are prepped, slice a little cabbage, whip up the lime cumin vinaigrette and toss the whole she-bang together in a serving bowl.
This slaw will happily stand on its own as a side dish, but adds an extra layer of flavor and crunch to fish or shrimp tacos.
The recipe:
The dressing:
In a small bowl, whisk together fresh lime juice, agave nectar (or honey), ground cumin and salt.
While whisking constantly, slowly pour in the olive oil until combined. Stir in cilantro and minced jalapeno.
The slaw:
In a serving large bowl, combine the cabbage, mango and avocado. Toss gently to combine.
Pour two-thirds of the dressing over the slaw and toss gently to combine. Taste and add more dressing, if desired. Serve.
Other recipes for your Cinco de Mayo feast:
Cookin’ Canuck’s Fish Tacos with Creamy Green Chile & Cilantro Sauce
Cookin’ Canuck’s Avocado, Tomato & Cotija Cheese Salad
Ingredients, Inc.’s Pomegranate Margarita
What’s Gaby Cooking’s Grilled Guacamole
Brown Eyed Baker’s Tres Leches Cake
Mexican Slaw with Mango, Avocado & Cumin Dressing
Ingredients
The Slaw:
- 1/2 green cabbage thinly sliced
- 1 mango cut into 1/2-inch pieces
- 1 avocado cut into 1/2-inch pieces
The Dressing:
- 2 tablespoons fresh lime juice
- 1 1/2 teaspoons agave nectar or honey
- 1/2 teaspoon ground cumin
- 1/4 teaspoon salt
- 1/4 cup extra-virgin olive oil
- 2 tablespoons minced fresh cilantro
- 1/2 teaspoon minced jalapeno pepper
Instructions
The slaw:
- In a serving large bowl, combine the cabbage, mango and avocado. Toss gently to combine.
The dressing:
- In a small bowl, whisk together fresh lime juice, agave nectar (or honey), ground cumin and salt. While whisking constantly, slowly pour in the olive oil until combined. Stir in cilantro and minced jalapeno.
- Pour two-thirds of the dressing over the slaw and toss gently to combine. Taste and add more dressing, if desired. Serve.
Nutrition
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Emilie @ Emilie's Enjoyables says
how amazing would this be alongside fish tacos?! I’ll be trying that out this weekend 🙂
Rachel Cooks says
I love this! It looks so delicious and refreshing.
Katrina @ Warm Vanilla Sugar says
Mmm what a fabulous recipe! Great for the upcoming picnic season too 🙂
MikeVFMK says
That’s one good looking slaw. And perfect to prepare me for our trip to Mexico soon. Especially love the choice of ingredients. It screams fresh and light and delicious. Another winner. Happy Cinco de Mayo!
Lydia (The Perfect Pantry) says
Olé, Dara! This will be a great filling for fish tacos all summer long. I love that little kick of jalapeño.
Chung-Ah | Damn Delicious says
How refreshing! I love it! I’ll have to go through the mango tutorial but once I get through that, I’ll be whipping these up in no time!
Jessica @ How Sweet says
this sounds so delish!!
Lauren says
Sounds so yummy!!
Julia {The Roasted Root} says
Yum! I love the cinco de mayo version of slaw! Perfect topping for a taco…I’d probably spoon a bunch of it on tortilla chips as well! Happy Cinco De Mayo!
Jamie | My Baking Addiction says
I am all about simple, refreshing salads that can be served with grilled protein – this one looks absolutely perfect!
Deborah says
Oh my goodness – I can only imagine how good this would be on tacos!! Love!
Gerry @ Foodness Gracious says
Mango and avocado!! Now where have I seen those before 😉 Great slaw for so many dishes. Great to meet you this weekend!
Take care..
Marina {YummyMummyKitchen.com} says
Seriously my favorite Cinco de Mayo recipe I’ve seen. Love mango.
Barbara says
Lik
Barbara says
Liked discover endive on Facebook. Sorry for the extra posts! iPhone fail!
brandi says
i am just recently falling in love with mangos (what took me so long?!?) – this sounds so delicious!
Robyn says
Awesome salad…I had leftover fresh peasand purple cabbage to use up and topped with a few pumpkin seeds :0
mary caprigno says
Just to let you know the Mexican Slaw with Mango, Avocado and Cumin Dressing is just outstanding and great. I never thought that the ingredients would blend so great together. Everything is perfect and I could eat it everyday I loved it so much. Thank you again Mary
Jan says
Sounds good and I’m going to give it a try.
Emily Heisler says
This was wonderful and refreshing. I hope you dont mind but I will be using it in our weekly meal plan on my blog.
Bethany says
Can the dressing be made a day ahead?
Dara says
Absolutely! The dressing will still good in the refrigerator for several days. I recommend dressing the slaw shortly before serving.