mighty, mighty mango
With Fourth of July coming up, this is the perfect dish to add to your party spread. It’s fun, colorful, and has loads of juicy flavor. Different from a more traditional mango salsa, this slaw can definitely be used for dipping chips, but it’s even better as a juicy topper for grilled fish or chicken, a leafy salad, or crispy tacos. Or just as a beautiful side dish with your burgers and brats. However you choose to enjoy this dish, I’m sure your guests will be so wowed by it’s star power that they’ll forget to watch the fireworks!
⟶ the recipe
mango slaw salad
ingredients
½ white onion, thinly sliced
½ medium head of red cabbage, shredded
1 jalapeno, diced
1 teaspoon salt
1 lime, freshly squeezed
2 small mangos, diced
⅓ cup chopped cilantro
1 package baby gem lettuce
Prep time
30 minutes
Cook time
15 minutes
Total time
45 minutes
4 servings
instructions
Add onion, cabbage, and jalapeno to a large bowl. Add the salt and lime, and toss to combine. Set aside and allow flavors to marinate for about 10 minutes.
Add the mangos and cilantro, and gently stir the slaw to combine. Refrigerate slaw for about 10 minutes.
Arrange lettuce into 4 separate bowls or one big salad bowl, and top with the slaw. Garnish with additional cilantro if desired.
⟶ recipe notes
- Cabbage heads can vary so much in size, so how much you use really depends on how much cabbage you want! For this recipe, my shredded cabbage came to about 2 heaping cups
- I used champagne mangos for this recipe. They’re smaller than regular mangos and take on a yellowish/orange color. I love them, because they’re so easy to dice and have a softer, sweeter flesh
⟶ modifications
- This slaw is a great salad topper, but there are a bunch of other great dishes you can use it in:
- Over grilled chicken
- With fish or shrimp tacos
- Salsa with chips
- A great cookout side
⟶ make it ahead
- Store the slaw in a tightly sealed container for up to 3 days in the fridge
