Photo: Belén Fleming of Belu Photography
This easy mango coleslaw recipe is delicious and refreshing. The green cabbage is crisp. The mango is sweet and juicy. The cilantro adds an earthy flavor, and the jalapeño brings just the right amount of spice. I love to eat this slaw with shrimp or fish tacos. It also makes a great side dish for anything cooked on the grill.
Mango Jalapeño Slaw
- 4 cups green cabbage, chopped
- (1 medium or 1/2 large head)
- 1 1/2 cups mango, diced
- 1/3 cup jalapeño, minced
- 1/2 cup cilantro, chopped
- 1/2 cup homemade or good quality mayonnaise
- 1 1/2 Tbsp. lime juice
- 1 tsp. salt
- 1 tsp. cumin
- 2 Tbsp. honey
In a large bowl, place the cabbage, mango, jalapeño and cilantro. In a small bowl, combine the mayonnaise, lime juice, salt, cumin and honey. Mix well. Pour the mayonnaise mixture over the cabbage, and stir until well combined. Store in an airtight container in the refrigerator until ready to serve. The slaw will last for three days in the refrigerator.
Emily Maxson is a Plymouth food blogger and author of Emily’s Fresh Kitchen Cookbook. For more recipes, visit emilysfreshkitchen.com, or follow her on Instagram @emilysfreshkitchen.
