Mango Slaw

By Millie Peartree

Updated July 14, 2022

  • Linda Xiao for The New York Times. Food Stylist: Monica Pierini.
Media 1 of 1
Total Time
5 minutes, plus chilling
Rating
4(3,030)
Comments
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There is absolutely nothing new about coleslaw, but there is something slightly intriguing about coleslaw with mangos. Often, when we think of coleslaw, we think of it as a side for fish and chips, barbecue or heavy, mayonnaise-drenched cabbage. But just think about the cool, crunchy sweetness of the cabbage, carrots and mango, paired with the spicy kick of jerk chicken. What’s a better combination? You also don’t have to serve it as a side: It can be tucked into a sandwich or wrap. One of the best things about this recipe is that all the ingredients are readily available, and there are many shortcuts you can take, like using a bagged mix. Who wants to ruin their knuckles on a box grater, or break out the food processor?

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Ingredients

Yield:3 cups

  • 1 (8-ounce) bag coleslaw (about 3 cups)

  • 2 large, slightly firm mangoes (about 1 ¾ pounds), peeled, pitted and thinly sliced (about 2 cups)

  • ½ cup chopped fresh cilantro

  • 2 tablespoons freshly squeezed lime juice

  • 1 tablespoon honey or agave syrup

  • ¼ teaspoon celery salt

  • ¼ teaspoon freshly ground black pepper

Ingredient Substitution Guide
Nutritional analysis per serving

37 grams carbs; 6 milligrams cholesterol; 282 calories; 4 grams monosaturated fat; 8 grams polyunsaturated fat; 2 grams saturated fat; 15 grams fat; 4 grams fiber; 293 milligrams sodium; 2 grams protein; 31 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a large bowl, combine all ingredients. Toss with tongs or a fork to combine.

  2. Step 2

    Refrigerate for at least 1 hour. Serve cold.

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Ratings

4 out of 5
3,030 user ratings
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Comments

Jean Blackburn

Love this. But as a 4th generation mango grower, I must disagree with the addition of sweetener. Mangos never need sweetener. Now enjoy your slaw.

Jennifer

Do your own cabbage, it's fine. The nice thing is the addition of the Mango, and the brisk lime/cilantro dressing. I added a bit of rice wine vinegar and a dash of cayenne. Let it sit for a few hours in the fridge...perfect and s nice twist!

weetie

Where’s the waste when you buy a head of cabbage and shred it? No plastic bag for the trash.

Mary from Hoboken

I have never cut up a mango—I always ate them from those little bags that that were sold in NYC, cut up and sprinkled with Tajin. So first I massacred the poor fruit and then I decided to mix that into the salad dressing instead of honey or agave. It was excellent. PS My nephew suggested Old Bay, which also has celery salt.

Jim

I just gave this a shot and added Tajin instead of cilantro and it was super good!

Delia

Loved this!! Didn't have celery seed so substituted Old Bay Seasoning as the first ingredient in it is celery salt, and the other ingredients just made it more flavorful. No need for any honey/sweetener. Fast, simple, delicious!!!

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