Easy Mango Coleslaw Recipe

Mango coleslaw in a white bowl with cilantro garnish.

5 from 1 vote

Easy Mango Coleslaw (Vegan & Gluten-Free) is a no-cook, 15-minute, one-bowl salad that brings color and crunch to any meal. This fresh slaw recipe tosses shredded green and purple cabbage with ripe mango, carrot, cilantro, and a tangy lime dressing for a bright side that pairs well with grilled dishes.

Prep Time15

Total Time15

Course: Side Dish, Topping

Cuisine: American

Diet: Gluten Free, Low Lactose, Vegan

Servings:

Calories: 64kcal

Author: Jami Powell

Ingredients

Mango Slaw

1½ cups green cabbage shredded
1½ cups purple cabbage shredded
1 large ripe mango thinly sliced (use about 1 heaping cup if it’s oversized)
1 large carrot shredded or julienned
2 green onions thinly sliced
¼ cup fresh cilantro chopped
1 small jalapeño deseeded and minced (use half for less heat)

Lime Dressing

juice of 2 limes
2 tablespoons apple cider vinegar
1 teaspoon honey optional—skip if mango is extra sweet
1 tablespoon olive oil or avocado oil
½ teaspoon kosher salt more to taste
freshly cracked black pepper to taste

Instructions

In a large bowl, whisk together the lime juice, honey, apple cider vinegar, oil, salt, and pepper. Taste and adjust seasoning.
In the same bowl combine the green and purple cabbage, mango, carrot, green onions, cilantro, and jalapeño.
Toss until everything is well coated. Let it sit for at least 10–15 minutes before serving so the cabbage softens slightly and the flavors blend.

Video

Notes

Cooking Notes:

Whisk the dressing first so the salt dissolves fully before adding vegetables. Slice the cabbage thinly for the best texture and easier coating. Let the slaw rest briefly so the cabbage softens and absorbs flavor.

Tips for Best Results:

Slice cabbage thin so it stays crisp but tender after tossing.
Toss thoroughly so the dressing coats every piece evenly.
Let the slaw sit at least 10 minutes before serving so flavors blend.
Taste after resting and adjust salt or lime as needed for balance.

How to Know It’s Ready:

The cabbage should be slightly softened but still crisp. The dressing should lightly coat everything without pooling at the bottom of the bowl.

Nutrition