Mango Slaw

This summer, more than any other, has been one for fast and fresh salads — something that can be pulled together with minimum fuss, but maximum flavor, with no heating up of the kitchen. Slaws, too, vegetable heavy with an unexpected ingredient or two, like a mango.

Although the mango and its maddening pit continues to vex me — seriously, am I the only who hopelessly mangles the mango every.single.time? Avocados, you’re my bitches. Mangoes, you’re still the boss of me — I look forward to summer and the sweet/tart fruit in its gorgeous, sunset-on-the-beach-colored wrapper that I have yet to master. I love how it goes so well with vegetable salads, which, as you probably have noticed, are my favorites.

Despite my complete ineptitude in freeing the pit from the mango with a few elegant swipes of the knife, preparations like this mango slaw more than hide my my flaws. A quick julienne of the ragged chunks of flesh, and no one knows the better (except, of course, the entire Interwebs, now that I’ve confessed my shortcomings publicly).

Brightly colored and kissed with lime, mango slaw goes particularly well with white fish tacos and summer parties with frosty drinks.

(And if anyone has seen a particularly useful demo of how to slice a mango, feel free to leave a link (although just one per comment – otherwise the spam filter might trash your comment). I’m starting to suspect, though, that, much like scarf-tying, the mango might permanently elude me….)

Karen xo

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Mango Slaw

This slaw goes with everything, from veggie burgers to fish tacos. Makes a great side, too.

Prep Time10 minutes mins

Total Time10 minutes mins

Servings: 4

Author: Karen Gibson

Ingredients

• 2 cups finely shredded green cabbage
• 1 1/2 finely shredded red cabbage
• 1 cup mango sliced julienne
• 1/4 cup finely chopped red onion
• 1/2 sweet red bell pepper chopped
• 5 or 6 cherry tomatoes quartered
• 1 tablespoon chopped fresh jalapeno pepper optional: remove seeds to tame the heat
• 3 tablespoons fresh lime juice plus more to taste
• 2 tablespoons extra virgin olive oil
• salt & freshly ground black pepper

Instructions

• Combine the vegetables and mango in a medium bowl. Toss with lime juice and olive oil. Season with salt and pepper to taste. For best results, refrigerate for at least an hour.

Nutritional information, if shown, is provided as a courtesy only, and is not to be taken as medical information or advice. The nutritional values of your preparation of this recipe are impacted by several factors, including, but not limited to, the ingredient brands you use, any substitutions or measurement changes you make, and measuring accuracy.