This mango coleslaw recipe is as easy as it gets. It has a fresh, fruity taste and is a side salad that's naturally vegan, gluten-free, and oil-free. It's a deliciously healthy low-fat summer side salad or for stuffing barbacoa cauliflower tacos, barbecue chickpea wraps, and more.

This cabbage slaw recipe was inspired by mango salsa, but there are a few differences. The obvious 'salad' factor of cabbage slaw, and unlike salsa fresca, I omitted chopped jalapenos - although you are free to add them if you're aiming for spicy mango slaw.
Table of Contents
Why You'll Love This Recipe
- Takes minutes to make with accessible ingredients you'll find at the grocery store.
- You can use fresh shredded cabbage, or to make things super simple, grab a bag of slaw mix.
- The flavor improves as it sits, so it's great to make ahead.
Recipe Ingredients and Notes
Mangos. Use ripe but firm mangos. A ripe mango should be orange to rose in color, give a little when you press it, and have a fragrant, sweet smell.
Cabbage. There is no limit to the kinds of cabbage you can use. Regular green cabbage is an inexpensive solution, as is white cabbage, but you can also use Napa cabbage, purple or red cabbage, or a mix.
Cilantro. I know for some of you, cilantro (coriander) is a no-go. Make slaw! Use chopped parsley or leave out the green herbs entirely.
Please see the recipe card at the bottom of this post for the complete list of ingredients, measurements, and instructions.
Recipe Variations
As mentioned above, chopped jalapenos can be added for spice. I sometimes add shredded carrots if I'm running short on cabbage. Red onion or scallions (green onions) would also be tasty.
How to Peel and Cut Mangos
- When it comes to peeling mangos, there are lots of approaches. I've tried many, including a mango slicer that looked like the 'real deal' but failed to deliver. With that in mind, here's how I do it:
- Place the stem end of the mango on the cutting board and hold the mango upright with one hand.
- Mangos have a flat, long pit, so look for the fat side of the mango and run your knife down the mango from the top down one side of the mango.
- Run the knife down the other side. Cut away any remaining pieces from the pit.
- Slice the larger pieces in half, lengthwise, then run your knife between the skin and flesh to peel it. You won't need to cut the smaller slices.
- Lay the mango pieces on your cutting board and slice them thinly. Then, lay them flat and cut them into long, thin strips [s. If it's easier, you can also cube them.
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How to Make Mango Slaw
- Prep the mangos, cabbage, and cilantro and place them in a medium bowl.
- Combine the lime juice, maple syrup, rice vinegar, and black pepper in a small bowl.
- Add the dressing to the slaw and mix well.
- Allow the slaw to sit for at least 30 minutes so the flavors can combine.
Pro Tips
- The easiest way to prep a whole cabbage is to cut it half from top to stem. Then, cut away the step and solid middle. Lay the cabbage flat-side down and thinly slice it.
- You won't use a whole cabbage for this recipe unless it is small. And even less if you use a combination of green and purple cabbage. I usually whip up veggie balls with leftover cabbage, but if I'm in a rush, I admittedly reach for a bag of the prepared slaw, which is more expensive.
- Another leftover option is to freeze shredded cabbage and add it to soups or stews.
Serving Suggestions
Take this sweet coleslaw number to your next summer BBQ as a side with Huli Huli tofu, crispy vegan chicken, or vegan tempeh burgers. Slaw is great with simple tempeh tacos or kidney bean tacos because most of your toppings are included in the bowl. Add a dash of hot sauce, and you've arrived at Taco Tuesday in style!
Frequently Asked Questions
Yes. If the mangos are frozen as chunks or slices, they can be thawed and used in mango slaw. Thaw them overnight in the refrigerator. Then, chop them into small pieces or strips.
Store mango slaw in an airtight container and store in the refrigerator for 3-4 days. Stir it and let it warm to room temperature before reserving.
Cabbage! The Dutch word koolsla, meaning cabbage salad, evolved into our English term, coleslaw. This was helped because the word 'cole' in Latin means cabbage. Slaw is any variety of chopped veggie salads, like broccoli or carrot slaw.
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👩🏻🍳 Recipe
Easy Mango Coleslaw
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Ingredients
- 4 cups cabbage - shredded (see notes)
- 2 medium mangos - firm but ripe mangos, peeled and cut into strips (see notes)
- ½ cup cilantro - chopped
- 3 tablespoons lime juice - juice of 1 lime
- 1 tablespoon rice vinegar - (rice wine vinegar)
- 1 tablespoon maple syrup
- ½ teaspoon black pepper
Instructions
- In a medium salad bowl, combine the cabbage, chopped cilantro, and mango slices.
- In a small dish, combine the lime juice, vinegar, maple syrup, and black pepper.
- Add the dressing to the coleslaw and mix well.
- Allow the slaw to sit for at least 30 minutes so the flavors can combine.
- Serve chilled or at room temperature.
Notes
- You can use peeled frozen mango slices or cubes for this recipe. Let them thaw overnight in the refrigerator, then cut them into bite-sized pieces.
- The best way to slice the mango is to peel it, stand it up lengthwise, and slice it downward on one side of the pit (stone). Slice through the other side of the remaining mango. Now, lay the rest of the mango on its side and slice away the rest of the flesh. Cut the larger pieces lengthwise, then use your knife to separate the flesh and peelings. Slice the mango into strips or cube it. You may need to cut the mango strips in half to make them easier to eat with the rest of the slaw.
- You can use any cabbage you like: green, red (purple), Napa cabbage (Chinese cabbage), savory cabbage, or a mixture. You can also consider a ready-made slaw mix.
- Store leftover slaw in a tightly sealed container in the fridge. It will keep fresh for 3-4 days.
Nutrition
Nutritional information is an estimation only.
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