Mexican Slaw Recipe with Mango, Avocado & Cumin Dressing for Cinco de Mayo

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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.
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.

Mexican Slaw Recipe with Mango, Avocado & Cumin Dressing for Cinco de Mayo

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.

Mexican Slaw Recipe with Mango, Avocado & Cumin Dressing for Cinco de Mayo

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

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.
5 from 1 vote
Print Pin Rate
Course: Salads, Side Dishes
Cuisine: Mexican
Keyword: Vegetarian
Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 4 to 6 Servings
Calories: 268kcal
Author: Dara Michalski | Cookin' Canuck

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:

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

Serving: 0.25of Recipe | Calories: 268kcal | Carbohydrates: 21g | Protein: 3g | Fat: 21g | Saturated Fat: 3g | Sodium: 171mg | Potassium: 506mg | Fiber: 7g | Sugar: 12g | Vitamin A: 645IU | Vitamin C: 64.6mg | Calcium: 56mg | Iron: 1.1mg
Tried this recipe?If you make this recipe, I'd love to see it on Instagram! Just use the hashtag #COOKINCANUCK and I'll be sure to find it.

Disclosure: I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites.

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Comments

  4. 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!

    Reply

  17. Robyn says

    Awesome salad…I had leftover fresh peasand purple cabbage to use up and topped with a few pumpkin seeds :0

    Reply

  18. 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

    Reply

    • Dara says

      Absolutely! The dressing will still good in the refrigerator for several days. I recommend dressing the slaw shortly before serving.

      Reply

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