Mango Coleslaw

5 from 4 votes

This fresh and colorful Mango Coleslaw combines crisp cabbage, sweet mango strips, and a tangy lime-vinegar dressing for a light, healthy side dish. Perfect with grilled meats, tacos, or as a vibrant summer salad!

Prep Time15

Total Time15

Course: Salad recipes

Cuisine: American

Keyword: mango coleslaw, mango coleslaw for fish tacos

Servings:

Author: Tatiana

Ingredients

1 bag coleslaw mix 8 ounces, about 3 cups
2 large slightly firm mangoes peeled and cut into thin strips (about 2 cups)
½ cup fresh cilantro chopped
2 tablespoons freshly squeezed lime juice
1 tablespoon rice vinegar or apple cider vinegar
¼ teaspoon celery salt
¼ teaspoon freshly ground black pepper
A dash of cayenne pepper optional, for a little kick

Instructions

Place the coleslaw mix in a large bowl or colander, sprinkle with 1 teaspoon of salt, and toss to combine. Let it sit for 5 minutes (no more). Give it a quick rinse, then gently squeeze out the excess moisture — don’t crush the vegetables. This quick salting step lightly pickles the coleslaw and helps keep your dressing from getting watery.
Add the mango, cilantro, lime juice, vinegar, celery salt, black pepper, and cayenne to the bowl. Toss gently until everything is well mixed.
Cover and refrigerate for at least 1 hour before serving. Enjoy chilled.
Note: This method makes a light, low-fat base that pairs perfectly with lots of different proteins, like grilled chicken, shrimp, or tofu.

Notes

This coleslaw is best eaten fresh but will keep in an airtight container in the fridge for up to 2 days. We don’t recommend freezing it since the veggies will lose their crunch.

Nutrition