Ingredients
Vegetables & Fruit
- 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)
Herbs
- 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
Other
- 1/2 tsp apple cider vinegar (or white distilled vinegar)
- pinch salt
- pinch black pepper (optional)
Instructions
- Prepare the Produce: Dice the mango, red cabbage, white cabbage, fresh mint, and cilantro finely. Grate the carrot and slice the green onion thinly if using. Combine all these ingredients in a large mixing bowl.
- Make the Dressing: In a small bowl, whisk together the extra virgin olive oil, apple cider vinegar, salt, and black pepper if using. This dressing adds a light tanginess and balances the sweetness of the mango.
- Toss the Slaw: Drizzle the dressing over the combined slaw ingredients and toss well to evenly coat everything. Garnish the top with pumpkin seeds and sliced green onion for added texture and flavor.
- Serve: Serve the tropical mango slaw immediately to enjoy its crisp freshness and bright flavors. It pairs wonderfully with grilled meats, seafood, or as a standalone light salad.
Notes
- For extra crunch, toast the pumpkin seeds lightly before adding.
- You can substitute apple cider vinegar with white distilled vinegar or lime juice for a different citrusy note.
- This slaw is best served fresh, but can be refrigerated for up to 4 hours before serving.
- Adjust the salt and pepper to taste depending on your preference.
- Add some sliced chili or jalapeño for a spicy kick if desired.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Fusion
- Diet: Vegetarian
