Quick and Easy Cabbage, Carrot & Mango Slaw (Whole30, Paleo)

This cabbage, carrot, and mango slaw is a perfectly balanced and refreshing side dish. The crunchiness of the cabbage and carrots pair really well with the slightly sweet, slightly tart taste of the mango. If you want to add some sunshine and a burst of flavor to any meal, try this slaw!

Cabbage, Carrot & Mango Slaw

Whether or not you’re a fan of coleslaw, I urge you to try this cabbage slaw recipe. Shred fresh, crisp cabbage, carrots, and mango for a delicious veggie medley.

Why You’ll Love This Mango Slaw Recipe

• Easy to Make: I’ve been making this for so long that I can’t remember when or how I started but it’s so simple to make. This dish takes about 10 minutes to prep and less than 5 minutes to toss together.
• Healthy Side: This slaw is packed with vegetables and fresh herbs. It’s naturally gluten-free and low-carb. It’s a light side dish that’s surprisingly filling.
• Better Than Classic Coleslaw: If you dislike the soggy cabbage slaw that often comes as a side at restaurants, don’t fret because this is definitely not that! The dressing in this recipe is light and doesn’t weigh down the fresh ingredients. It tastes more like salad.

Ingredients for Cabbage, Carrot & Mango Slaw

Sweet mangos and fresh veggies and herbs are the base of this recipe. Your choice of creamy mayo or ranch dressing is enhanced with tamarind sauce for a sweet, spicy, smoky edge.

• Thinly shredded cabbage: Cabbage has a mild, earthy, and slightly sweet flavor with a subtle peppery undertone. Fresh cabbage has a crisp and crunchy texture, especially when raw, and its flavor is somewhat reminiscent of lettuce but with a heartier and more robust quality.
• Julienned carrots: Rainbow carrots are perfect for this dish.
• Julienned mangoes: Use slightly underripe mangos so they are a bit crisp and not too juicy/wet.
• Cilantro: Finely chopped.
• Green onions: Julienned or thinly sliced.

For the Dressing

• Ranch dressing of your choice or Mayo: Add this for a creamy consistency that spreads well over the vegetables.
• Saucy Lips Foods Ghost Pepper Tamarind Sauce OR
  • 1 teaspoon apple cider vinegar
  • 1/4 teaspoon cumin
  • salt and pepper to taste

See recipe card for quantities.

How to Julienne Produce

I love using a julienne peeler to cut my carrots and mango slices into perfect julienned pieces. It cuts down on prep time and really ups your presentation skills.

How to Cut Cabbage for Slaw

Begin by removing any damaged or wilted outer leaves from the cabbage. Use a really sharp knife to slice the cabbage in half. Cut a v-shaped wedge into the center of each halve to remove the core.

Then slice the cabbage into thin strips. Go slow here to avoid cutting yourself.

How to Make Mango Slaw

Combine all the ingredients for the dressing in a small bowl, then mix together well and set aside. Then combine all the remaining slaw ingredients and toss it together.

Add the dressing and finish it off with a pinch of salt and some fresh cracked black pepper. Enjoy at room temperature or chilled.

Adding Dressing to this dish

Amplifying the flavor of this dish is all in the dressing. You can make your own mayonnaise base dressing, similar to coleslaw or add some store-bought dressing. A creamy dressing works really well here but vinaigrettes are also good.

For this post I used two of my favorite Whole30 Approved dressings/sauces. I combined my all time favorite Saucy Lips Ghost Pepper Tamarind Sauce with Tessemae’s Cilantro Lime Ranch. I can’t tell you guys enough, how much I love the Ghost Pepper Tamarind Sauce. It tastes so much like what Guyanese people call tamarind sour. Often, I add a pinch of ground cumin to the ghost pepper tamarind sauce to recreate that true tamarind sour taste. But I literally add it to anything!

If you want to recreate this dressing and don’t want to invest in two salad dressings, buy the Ghost Pepper Tamarind Sauce (not sponsored by the way) and add it to some mayo with a pinch of cumin and some chopped cilantro. That is all you need!

Recipe Variations

• Cabbage: You can swap the white cabbage in this recipe for red cabbage (also referred to as purple cabbage). If you aren’t a fan of cabbage, try it with broccoli slaw.
• Fruit: Mangos not in season? Try apples in the fall or pineapple for tropical flair.

How to serve your Cabbage, Carrots and Mango slaw

I mostly serve this cabbage, carrot and mango slaw as a side for Taco Tuesday. This is the easiest meal of the week for me. It is a make your own tacos or taco bowls kind of meal. It is very hands on and the kids really enjoy the freedom to create their own plates. Top off any taco or taco bowl with this slaw and it is sure to be a winner.

I also just make a big bowl of this slow and top it with any type of protein. Some great protein options that pair well with this slaw are:

• Grilled Shrimp (mango slaw for fish tacos is a given)
• Ground taco meat (chicken, turkey, beef)
• Grilled chicken breast
• Pan Fried Tilapia
• Tuna Cakes
• Burgers (swap the boring lettuce for this)

Additionally, this slaw works really well on any type of stuffed sweet potatoes, especially Mexican stuffed sweet potatoes. It is that versatile and once you see how easy it is to make, you will be making it as often as I do.

Storage

This is best enjoyed immediately but you can store it in an airtight container in the fridge for 1-2 days. If you plan to make this ahead or transport it somewhere, store the produce and dressing separately and combine them just before serving.

Frequently Asked Questions