I love the combination of ingredients in this recipe. The green cabbage is crisp, the mango is sweet and juicy, the cilantro adds an earthy flavor and the jalapeño adds just the right amount of spice. I love to eat this slaw with shrimp or fish tacos. It is also makes a great side dish at any meal. To adapt for vegan use vegan mayonnaise and substitute maple syrup for honey.
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Mango Jalapeño Slaw
- Total Time: 15 minutes
- Yield: 4 1x
Ingredients
Scale
4 cups chopped green cabbage (1 medium or 1/2 large head)
1 1/2 cups diced mango
1/3 cup minced jalapeño
1/2 cup chopped cilantro
1/2 cup homemade or good quality mayonnaise
1 1/2 Tablespoons lime juice
1 teaspoon salt
1 teaspoon cumin
2 Tablespoons honey
Instructions
- In a large bowl place the cabbage, mango, jalapeño, and cilantro.
- In a small bowl combine the mayonnaise, lime juice, salt, cumin and honey and mix well.
- Pour the mayonnaise mixture over the cabbage and stir until well combined.
- Store in an airtight container in the refrigerator until ready to serve.
- The slaw will last for 3 days in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
