Ingredients
Vegetables & Fruits
- 1/2 small red cabbage (finely diced or shredded)
- 1/2 small white cabbage (finely diced or shredded)
- 1 mango (diced)
- 1 green onion (finely sliced, optional)
- 1 carrot (grated)
- small handful fresh mint leaves (finely diced)
- small handful fresh cilantro / coriander (finely diced)
Seeds & Oils
- 1 tbsp pumpkin seeds (optional)
- 1 tbsp extra virgin olive oil
Condiments & Spices
- 1/2 tsp apple cider vinegar (or white distilled vinegar)
- pinch salt
- pinch black pepper (optional)
Instructions
- Prepare the Vegetables and Fruit: Dice the mango, finely shred or dice both the red and white cabbage, and finely chop the fresh mint and cilantro leaves. Grate the carrot. Combine all these ingredients in a large mixing bowl to form the base of the coleslaw.
- Make the Dressing: In a separate small bowl, whisk together the extra virgin olive oil, apple cider vinegar, salt, and black pepper (if using) until well combined. Drizzle this dressing evenly over the mixed vegetables and mango in the bowl.
- Toss and Garnish: Stir the slaw gently to ensure the dressing coats all ingredients thoroughly. Garnish the salad with pumpkin seeds and finely sliced green onion if desired for added texture and flavor.
- Serve: Serve the Tropical Mango Coleslaw immediately to enjoy its fresh and crisp flavors at their best.
Notes
- For best texture, serve immediately after dressing; otherwise, the cabbage may soften.
- Feel free to substitute apple cider vinegar with white distilled vinegar or lime juice for a citrusy twist.
- This salad is perfect as a side for grilled meats or as a light, standalone dish.
- To make it vegan, just ensure that all ingredients used are plant-based (which they are in this recipe).
- Optional pumpkin seeds add a nice crunch but can be omitted to keep it nut and seed-free.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Tropical
- Diet: Vegan
