This simple slaw of crunchy raw veggies and juicy mango gets tossed in a lime and mustard dressing for the perfect balance of sweet, salty, and tangy. Turn it into a meal by adding fried or baked tofu, grilled chicken, or fish. Enjoy it on top of or alongside tacos. Serve it alongside this week’s Thai curry or Breakfast Burritos. The options are endless!
Ingredient highlight
Mango! These tropical stone fruits can be found year round at grocery stores, but are especially juicy and in season this time of year. They’re packed with vitamin C, vitamin A, fiber, and folate. To pick a ripe mango, it should be fragrant, heavy, and slightly soft when pressed with your finger (like an avocado).
Servings 6 People
Prep Time 15 minutes Ingredients
- 1 mango, thinly sliced about 1 heaping cup
- 1 bell pepper, thinly sliced (about 1 heaping cup)
- ¼ cabbage, shredded (about 2 cups)
- 1 cup grated carrot (about 2 carrots)
- 1 cup finely chopped broccoli (about 1 small head)
- ⅓-½ cup chopped cilantro (optional)
- 2 tbsp lime juice
- 1 tbsp olive oil
- 1 tbsp dijon mustard
- 1 tsp maple syrup (optional)*
- ½ tsp kosher salt
- *If your mango is not very sweet, I’d recommend adding a bit of maple syrup.
Instructions
- In a large bowl, add the mango, bell pepper, cabbage, carrot, broccoli, and cilantro (if using).
- In a mason jar or small bowl, mix together the lime, olive oil, dijon, maple (if using), and salt. Pour over the veggies and toss to coat.
Items you can prep ahead (optional)
- Prep mango, bell pepper, cabbage, carrot, broccoli, cilantro
- Make dressing
- Make salad
Substitutions:
- Substitute mango with pineapple or even peach
- You’ll want about 4 cups of thinly sliced or shredded veggies. You could use the “coleslaw” mix you can find at the grocery store to save time.
- Use any fresh herb in place of cilantro: mint, basil, green parts of scallion all work! Though mint and basil don’t keep very well in the fridge once mixed in (they tend to turn brown).
Storage:
- Store leftovers in an airtight container in the fridge for up to 4 days.
Leftovers + Repurposing:
- Serve leftovers as a side, add to tacos, with your breakfast burrito, or top with any protein or a fried egg for a more complete meal.
