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Green and purple cabbage slaw with mango in a white bowl.
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4.89 from 9 votes

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
Total Time15 minutes
Course: Salads, Side Dishes
Cuisine: Mexican
Keyword: Plant Based Salad, Vegan Salad
Servings: 5 Servings
Calories: 100kcal

Ingredients

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 Dressing:

Instructions

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.

Notes

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.

Nutrition

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