This festive mango lime cabbage slaw is perfect for warm spring and summer days, and is fitting for Cinco de Mayo too (coming up this Saturday!). This slaw is fresh, crunchy, cooling, a tad sweet, and mildly spicy (you can make it spicier if you like, of course). It’s a wonderful accompaniment to tacos, burrito bowls, grilled chicken, and more. It’s even great as a dip for grain-free tortilla chips!
Also, you can watch the replay of me making this recipe on KATU Afternoon Live from Friday, May 4, 2018. I’ll have you know that it’s a very special episode because my parents were here visiting from Michigan and made a guest appearance in my segment! Oh, and get this, Tim Meadows was also a guest on Afternoon Live that day, so we got to meet him and watch his segment from the set. It was so much fun!
Cheers and enjoy!
Mango Lime Cabbage Slaw
- 1 medium head of cabbage (red, green or combo of both), finely chopped
- 3 green onions, chopped
- 1 jalapeño, finely chopped
- 2 ripe mangoes, peeled and diced (I used champagne mangoes)
- 2 limes, juiced
- 1/4 cup extra virgin olive oil
- Generous 1 tsp sea salt, or to taste
- 1-inch piece fresh ginger, peeled and grated
- 1 large clove garlic, minced
- 1/2 tsp chili powder
- 1-2 Tbsp raw honey
- 1/2 cup fresh cilantro, roughly chopped
- 1/2 cup raw pumpkin seeds, preferably sprouted
- In a small bowl, whisk together the lime juice, olive oil, sea salt, grated ginger, minced garlic, chili powder, and raw honey. Taste and adjust flavor as needed. Set aside.
- In a large bowl, mix the cabbage, green onion, mango and jalapeño. Add the dressing and stir well to coat. Then, add the cilantro and pumpkin seeds.
- If time allows, refrigerate for 30-60 minutes before serving to allow flavors to blend together. It still tastes great when served immediately though too!