A vibrant and fiery twist on classic slaw, this Spicy Mango Cabbage Slaw marries crisp cabbage and juicy mango with a zesty, chili‑kick dressing. Ideal as a side for tacos, grilled meats, or as a refreshing standalone snack.

Why You’ll Love This Recipe

Bold flavor contrast: Sweet mango meets crunchy cabbage and spicy chili for an exciting taste symphony.
Colorful and festive: Brightly hued ingredients add instant visual appeal to any table.
Make‑ahead simplicity: Prep everything in advance and toss when you’re ready to serve.
Healthy and refreshing: Loaded with fiber, vitamins, and refreshing juices—perfect for warm-weather meals.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Green and purple cabbage, finely shredded
Ripe mango, diced
Carrot, julienned or shredded
Red bell pepper, diced
Red onion or scallion, thinly sliced
Fresh cilantro, roughly chopped

For the spicy‑citrus dressing:

Lime juice and zest
Rice vinegar
Honey or agave nectar
Olive oil or sesame oil
Chili paste or finely chopped fresh chili (jalapeño, serrano, or red chili)
Ground cumin or coriander (optional)
Salt & freshly ground black pepper

Directions

Prep the produce
Shred cabbage, carrot, bell pepper, and red onion. Cube mango into small, bite‑size pieces. Combine all in a large bowl.
Whisk together dressing
In a separate bowl or jar, mix lime juice and zest, rice vinegar, oil, honey, chili paste or chopped chili, cumin or coriander (if using), salt, and pepper until emulsified. Taste and adjust heat and sweetness to preference.
Toss the slaw
Pour dressing over the slaw mixture. Using salad tongs or spoons, toss the slaw gently until all ingredients are evenly coated.
Let flavors meld
Allow the slaw to rest for 10–15 minutes in the fridge—this helps soften the cabbage slightly and let flavors blend, though it can also be served immediately.
Serve with garnish
Sprinkle fresh cilantro on top just before serving to maintain freshness and colour.

Servings and timing

Servings: 6 side‑dish portions
Prep time: 10–15 minutes
Total time: 10–20 minutes (including brief rest)

Variations

Extra crunch: Add toasted pepitas or cashews just before serving.
Tropical boost: Stir in pineapple chunks or papaya along with mango.
Creamier style: Blend half the dressing with Greek yogurt or mayo for a creamy alternative.
Low‑spice option: Use mild red bell pepper and omit chili paste; add just a pinch of crushed red pepper for subtle heat.
Herb swap: Replace cilantro with mint for a fresh, cooling twist.

Storage / Reheating

Storage: Refrigerate in an airtight container for up to 2 days. The slaw retains crispness well.
Make‑ahead tip: Store dressing separately and toss shortly before serving.
Leftover use: Serve over fish tacos, grilled chicken, or mix into grain bowls.

Tips for the best results

Use firm mango: Ripe but slightly firm mango holds shape better and contrasts the crunchy veggies.
Chop finely: Uniform small pieces ensure balanced flavor in each bite.
Adjust heat incrementally: Start with a little chili paste, taste, and add more until the spice level matches your preference.
Pat produce dry: After washing, dry cabbage and other veg to help dressing adhere.
Chill before serving: Even a short refrigeration enhances flavor harmony.

FAQs

1. Can I use only one type of cabbage?

Yes—green or purple cabbage works fine. A mix offers better color contrast.

2. What mango should I pick?

Choose a ripe yet firm mango such as Ataulfo or Tommy Atkins—avoid overly soft fruit.

3. How spicy is it?

You control the heat: jalapeño gives a mild kick, while serrano or chili paste adds medium heat.

4. Can I make it vegan?

Yes—use agave instead of honey; all ingredients are plant-based by default.

5. Will it get soggy?

If you toss just before serving or after a short rest, cabbage stays crisp for up to two days.

6. Is it gluten‑free?

Yes—this slaw contains no gluten.

7. Can I double the recipe?

Absolutely—ingredients scale easily for larger gatherings.

8. What’s a good garnish?

Try chopped fresh mint or cilantro and a sprinkle of roasted seeds or toasted coconut flakes.

9. What dishes go well with it?

Excellent alongside fish tacos, barbecue dishes, grilled shrimp, or as a vibrant side to rice bowls.

10. Can I swap mango for another fruit?

Yes—pineapple, peaches, or papaya are excellent substitutes.

Conclusion

The Spicy Mango Cabbage Slaw is a colorful, flavor-packed side that brings heat, sweetness, and crunch together in perfect harmony. It’s easy to make, travel-friendly, and sure to stand out at any meal.

Pro tip: Reserve extra spicy-citrus dressing—use it as a zesty topping for grilled salmon or avocado toast later on.

Ready to dip into tropical spice? Make this slaw today and share how you customized the heat level or which proteins you paired it with—I’m eager to hear your flavor twist!

Spicy Mango Cabbage Slaw

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A vibrant and fiery twist on classic slaw, this Spicy Mango Cabbage Slaw marries crisp cabbage and juicy mango with a zesty, chili-kick dressing—ideal as a taco topper, side dish, or refreshing standalone snack.

Author: Emma Harper
Prep Time: 10–15 minutes
Cook Time: 0 minutes
Total Time: 10–20 minutes
Yield: 6 side-dish servings 1x
Category: Side Dish
Method: No-Cook
Cuisine: Fusion
Diet: Vegan

Instructions

Finely shred the cabbage, julienne the carrot, dice the bell pepper, slice the onion/scallion, and cube the mango. Combine all in a large bowl.
In a separate bowl, whisk together lime juice and zest, rice vinegar, oil, honey/agave, chili paste or fresh chili, cumin/coriander, salt, and pepper.
Pour dressing over the slaw. Toss gently with tongs until well mixed and coated.
Chill for 10–15 minutes to let flavors meld and soften cabbage slightly.
Sprinkle chopped cilantro over the top just before serving.

Notes

Choose a mango that is ripe but firm to avoid mushiness.
Adjust heat level by increasing or decreasing chili to your taste.
Add crunchy toppings like pepitas or cashews just before serving for texture.
Use both types of cabbage for color contrast, or just one as preferred.
Let the slaw sit briefly to deepen the flavors, but avoid letting it sit too long to maintain crunch.

Nutrition

Serving Size: 1 cup
Calories: 110
Sugar: 8g
Sodium: 85mg
Fat: 7g
Saturated Fat: 1g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 11g
Fiber: 2g
Protein: 1g
Cholesterol: 0mg