This simple Spicy Mango Cabbage Slaw is the perfect Whole30-friendly side dish for all of your favorite grilled proteins!
During the summer, I love nothing better than pairing grilled meats with a refreshing fruity and spicy slaw. One of my favorite Whole30-friendly salads is my Spicy Mango Cabbage Slaw from our latest cookbook, Ready or Not!
Cabbage slaw may sound boring to you, but once you taste this combination of sweet mango, tongue-tingling jalapeño, tangy lime, and fresh mint, you’ll be turning to this fab slaw as your go-to side dish every time you break out the barbecue!
Don’t want to cook? If you happen to live in Northern California or Reno, you can wander into your neighborhood Whole Foods Market store and find this dish ready-to-eat and for sale behind the chef’s case until the end of September 2018!
You can learn all the deets here!
Time to make Spicy Mango Cabbage Slaw!
Serves 4
Ingredients:
- ¼ cup thinly sliced shallots or red onion
- Juice from 2 limes
- 2 mangoes, peeled pitted, and thinly sliced (I prefer Ataulfo mangos ’cause they’re the best.)
- ½ small cabbage, cored and thinly sliced
- ¼ cup fresh mint leaves, thinly sliced
- 1 jalapeño pepper, thinly sliced (optional)
- Diamond Crystal brand kosher salt
- Freshly ground black pepper
Equipment:
Method:
In a small bowl, soak the thinly sliced shallots in the lime juice with a cube of ice for at least 10 minutes.
Prep the other ingredients as the shallots chill out in lime juice.
My favorite type of mangos are the Ataulfo (a.k.a. honey or champagne) mangos because they are sweeter and less fibrous than Kent and Tommy Atkins varieties.
When you’re ready to assemble the salad, toss the mango and sliced cabbage into a large bowl. Add the soaked shallots, sliced mint, and jalapeño pepper.
Season to taste with salt and pepper. Pour in the lime juice/shallot soaking liquid for the dressing.
Toss well, taste, and adjust seasoning if necessary.
Plate it up and serve it with something meaty!
The slaw will keep for up to two days in a sealed container in the fridge.
Looking for more recipe ideas? Head on over to my Recipe Index. You’ll also find exclusive recipes on my iPhone and iPad app, and in my cookbooks, Nom Nom Paleo: Food for Humans (Andrews McMeel Publishing 2013), Ready or Not! (Andrews McMeel Publishing 2017), and Nom Nom Paleo: Let’s Go! (Andrews McMeel Publishing 2021).
PRINTER-FRIENDLY RECIPE CARD
Spicy Mango Cabbage Slaw
Ingredients
- ¼ cup thinly sliced shallots or red onion
- Juice from 2 limes
- 2 mangoes peeled pitted, and thinly sliced (I prefer Ataulfo mangos ’cause they’re the best.)
- ½ small cabbage cored and thinly sliced
- ¼ cup fresh mint leaves thinly sliced
- 1 jalapeño pepper thinly sliced (optional)
- Diamond Crystal kosher salt
- Freshly ground black pepper
Instructions
- In a small bowl, soak the thinly sliced shallots in the lime juice with a cube of ice for at least 10 minutes. Prep the other ingredients as the shallots chill out in lime juice.
- When you’re ready to assemble the salad, toss the mango and sliced cabbage into a large bowl. Add the soaked shallots, sliced mint, and jalapeño pepper. Season to taste with salt and pepper. Pour in the lime juice/shallot soaking liquid for the dressing and toss well. Taste the slaw and adjust seasoning if necessary.
- Plate it up and serve it with something meaty! The cabbage will keep for up to two days in a sealed container in the fridge.
Diane S Appler says
I enjoyed this recipe- I found it kept well, and was very flavorful. I served it with a side scoop of guacamole and topped it with rotisserie chicken. I will make this again.
Kim says
I wonder if this salad would dehydrate and rehydrate well for the backcountry.
Michelle Tam says
I’m not sure! I’ve never tried that before.