Mexican Slaw with Mango
This Mexican slaw recipe easily stands on its own as a side dish, but adds an extra layer of flavor and crunch to fish or shrimp tacos.
Prep Time15 minutes mins
Total Time15 minutes mins
Course: Salads, Side Dishes
Cuisine: Mexican
Keyword: Plant Based Salad, Vegan Salad
Servings: 5 Servings
Calories: 100kcal
The Slaw:
- 3 cups thinly sliced green cabbage
- 3 cups thinly sliced purple cabbage
- 1 mango cut into ½-inch pieces
- 1 medium carrot peeled and grated
- 2 green onions thinly sliced (See Note 1)
- ¼ cup minced cilantro
- 1-2 tablespoons minced jalapeño pepper optional (See Note 2)
The slaw:
In a serving large bowl, combine the green cabbage, purple cabbage, mango, grated carrot, green onions, cilantro and jalapeño (if using).
Pour in the dressing. Toss gently to combine. Taste and adjust seasonings (e.g, salt) as needed. Serve.
The dressing:
In a small bowl, whisk together the fresh lime juice, olive oil, agave nectar, cumin, coriander and salt.
Note 1: For a more traditional flavor, use slices of raw red onion.
Note 2: Adding the jalapeño pepper is optional. If you like a little heat, but don't want to overdo it, remove the white membranes and seeds from the pepper before chopping.
Note 3: Honey is not considered to be vegan. Opt for agave nectar for a vegan salad.
Please note that I am not a medical or nutritional professional. I provide nutritional information for my recipes as a courtesy to my readers. It is calculated using the LoseIt! calculator. While I attempt to provide information that is as accurate as possible, you should calculate the nutritional information independently before relying on it.
Serving: 1cup | Calories: 100kcal | Carbohydrates: 15.5g | Protein: 2g | Fat: 5.7g | Saturated Fat: 0.8g | Sodium: 98.8mg | Fiber: 2.9g | Sugar: 7.3g