Citrus Mango Slaw Recipe



Every once in a while, we all need a little something “new” to work into our traditional Memorial Day cookout menu. So, what better way to change things up than to include this simple slaw recipe in your holiday eating plans!



A plate of fresh coleslaw made with shredded cabbage, carrots, bell peppers, onions, and mango, served with a fork, with a jar of citrus dressing and a larger bowl of coleslaw in the background.


This recipe is super simple, with a short ingredient list and a “no-cooking required” assembly. One less recipe requiring me to sweat over a hot stove is always a winner. However, if “simple” was the only selling point for this recipe, it probably wouldn’t get much attention. The flavor is where it’s at. The taste is like a flurry of firecrackers popping off in rapid succession across the tastebuds. It’s a WOW – folks.



A wire basket containing a variety of fruits and vegetables.


Sweet and peppery mango partners with the homemade cilantro citrus salad dressing, along with tiny bits of red onion and jalapeño, in such a magical and perfect way. Furthermore, the combination of ingredients creates a vibrant and refreshing dish that is sure to impress.



A red onion on a mandoline slicer on a wooden cutting board, next to a jar of chopped cilantro and citrus dressing, with a knife, a partially sliced onion, a lemon, and a bowl of grated carrots in the background, along with a wire basket of vegetables.


In addition to the simple assembly, short grocery list, and rock-star flavor, this recipe has a secret shortcut that makes this coleslaw a sure favorite. While I prefer chopping and slicing all my veggies by hand, if you don’t have the time or desire, you can simply use a pre-made coleslaw mix found in the refrigerated section of the produce aisle. Just add some pre-diced red onion, a dash of red pepper flakes, and sliced mango – and you are well on your way to side-dish heaven!

For this recipe, I finely chopped or julienned the following:

  • red onion
  • jalapeño
  • carrots
  • bell pepper
  • mango


A wooden cutting board with an orange, a lemon, and a lime, a wooden citrus reamer, a grater, a white mixing bowl, and a wire basket containing various fruits and vegetables.


To this, I added ½ a medium head of cabbage (shredded). All this chopping and shredding can be done ahead of time (and, as I mentioned already, most of it can also be purchased ready to use), up to a day in advance. Just cover and refrigerate until ready to serve.



A white mixing bowl with citrus zest from an orange, lemon, and lime, placed on a wooden cutting board next to the peeled fruits and a wooden citrus reamer.
A wooden cutting board with halved citrus fruits (an orange, a lemon, and a lime), a wooden citrus reamer, an empty glass jar, and a wire basket with various vegetables in the background.
A white mixing bowl containing freshly squeezed citrus juice and zest, surrounded by squeezed orange, lemon, and lime halves on a wooden cutting board, with a wire basket of vegetables in the background.


An hour before serving, begin preparing the dressing by zesting & juicing the citrus.



A white mixing bowl with citrus juice, zest, and seasonings being mixed with a spoon, next to halved citrus fruits (an orange, a lemon, and a lime) and a jar of honey on a wooden cutting board, with a wire basket of vegetables in the background.
A wooden cutting board with halved citrus fruits (an orange, a lemon, and a lime), a glass jar containing citrus dressing, a pile of chopped cilantro, and a knife, with a wire basket of vegetables in the background.
A white mixing bowl filled with shredded cabbage and grated carrots, topped with chopped cilantro and green onions, next to a jar of citrus dressing, a mango, and a vegetable peeler on a wooden cutting board, with a wire basket of vegetables in the background.


In a pint-sized jar, combine:

  • citrus juice
  • zest
  • honey
  • chopped cilantro 
  • salt & pepper (to taste)

Seal the lid, shake, and refrigerate until ready to use.



A jar of citrus dressing and a gold-colored spoon on a wooden cutting board, next to a white mixing bowl filled with shredded cabbage and sliced mango, with a wire basket of vegetables in the background.


Thirty minutes before serving, pour half of the dressing over the slaw, toss, and refrigerate until serving time. Use additional dressing as needed.



A bowl of fresh coleslaw made with shredded cabbage, carrots, bell peppers, onions, and mango, mixed together and ready to serve.
A bowl of fresh coleslaw made with shredded cabbage, carrots, bell peppers, onions, and mango, mixed together and ready to serve.
A bowl of fresh coleslaw made with shredded cabbage, carrots, bell peppers, onions, and mango, mixed together and ready to serve.


For another way to enjoy this slaw, serve it over your favorite pulled pork sandwich or as a hamburger topping. Alternatively, how about turning this slaw into fish tacos? The possibilities are endless! This recipe is a perfect way to kick off summer – simple and incredibly delicious..

4o

Citrus Mango Slaw

Serves 6

Prep Time

20 min

Slaw

  1. ½ medium head cabbage, shredded**
  2. 3 T red onion, finely chopped
  3. 3 T jalapeño, finely chopped***
  4. 1 medium carrot, julienned**
  5. ¼ c bell pepper, finely chopped
  6. 1 ripe (or slightly underripe) mango, peeled & julienned

Dressing

  1. 1 orange, zested
  2. 1 lemon, zested
  3. 1 lime, zested
  4. 1 t honey
  5. ½ t kosher salt
  6. ¼ t black pepper
  7. ¼ c cilantro, chopped

Instructions

  1. In a large bowl, combine slaw ingredients*. Toss, cover and refrigerate until ready to dress.
  2. In a pint-sized jar with a lid*, combine juice from HALF of each: orange, lemon & lime. Add zest, honey, salt & pepper and cilantro. Cover, shake and refrigerate.
  3. 30 minutes before service, pour half of the dressing over the slaw, toss and refrigerate.
  4. Serve with remaining dressing, allowing guests to add additional dressing as desired.
  5. Serves 6

Notes

  1. *Slaw and dressing can be prepared up to one day in advance. Don’t add dressing until 30 minutes before service.
  2. **One bag of coleslaw mix is a great substitute if you don’t want to make your own!
  3. *** jalapeno can be omitted or exchanged for crushed red pepper flakes

By Emily Schuermann

Adapted from Food for a Year blog



A bowl of fresh coleslaw made with shredded cabbage, carrots, bell peppers, onions, and mango, mixed together and ready to serve.


A wooden cutting board with an orange, a lemon, and a lime, a wooden citrus reamer, a grater, a white mixing bowl, and a wire basket containing various fruits and vegetables.
A bowl of fresh coleslaw made with shredded cabbage, carrots, bell peppers, onions, and mango, mixed together and ready to serve.
A wooden cutting board with halved citrus fruits (an orange, a lemon, and a lime), a wooden citrus reamer, an empty glass jar, and a wire basket with various vegetables in the background.
A bowl of fresh coleslaw made with shredded cabbage, carrots, bell peppers, onions, and mango, mixed together and ready to serve.
A wooden cutting board with halved citrus fruits (an orange, a lemon, and a lime), a glass jar containing citrus dressing, a pile of chopped cilantro, and a knife, with a wire basket of vegetables in the background.


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