Ingredients
Scale
- 2 ripe mangoes, peeled and diced
- 4 cups green cabbage, shredded
- 1 cup carrots, grated
- 1/2 red bell pepper, thinly sliced
- 1/4 cup red onion, thinly sliced
- 1/4 cup fresh cilantro, chopped
- Juice of 1 lime
- 2 tablespoons olive oil
- 1 tablespoon honey (or agave syrup)
- Salt and pepper to taste
Instructions
- Gather and wash all ingredients, then peel and dice the mangoes.
- Shred the cabbage into thin strips and add to the bowl with mango.
- Grate the carrots and mix them into the bowl.
- Slice the red bell pepper and add it to the mixture.
- Thinly slice the red onion and chop the cilantro, then combine all in the bowl.
- In a small bowl, whisk together lime juice, olive oil, and honey, then pour over the slaw.
- Season with salt and pepper, then gently mix everything together.
- Let the slaw sit for 10 minutes, then serve chilled or at room temperature.
Notes
- For a spicier kick, add red pepper flakes to the dressing.
- Garnish with extra cilantro or sesame seeds before serving.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Fusion
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 120
- Sugar: 10g
- Sodium: 30mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg