This simple Spicy Mango Cabbage Slaw is the perfect Whole30-friendly side dish for all of your favorite grilled proteins!

Overhead shot of paleo spicy mango cabbage slaw on a plate.

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!

This salad is so nomtastic that it was sold at Whole Foods Market stores when this recipe first came out!

Spicy mango cabbage slaw in a cold case at Whole Foods.

Ingredients

  • Mangoes: I prefer Ataulfo mangos ’cause they’re the best.
  • Green cabbage
  • Sliced shallots or red onion
  • Lime juice
  • Fresh mint leaves
  • Jalapeño pepper
  • Diamond Crystal brand kosher salt
  • Freshly ground black pepper

How to make spicy mango cabbage slaw

In a small bowl, soak the thinly sliced shallots in the lime juice with a cube of ice for at least 10 minutes.

Sliced red onions in a bowl with someone squeezing fresh lime juice into the bowl.

Prep the other ingredients as the shallots chill out in lime juice.

A collage of steps of someone preparing the ingredients for the paleo spicy mango cabbage slaw.

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.

Someone slicing mango on a cutting board.

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.

Someone adding sliced onions and mint into a bowl containing ingredients for spicy mango cabbage slaw.

Season to taste with salt and pepper. Pour in the lime juice/shallot soaking liquid for the dressing.

Seasoning the bowl of spicy mango cabbage slaw with salt and lime juice.

Toss well, taste, and adjust seasoning if necessary.

Someone tossing the spicy mango cabbage slaw with metal tongs in a large glass bowl.

Plate it up and serve it with something meaty!

A pile of paleo spicy mango cabbage slaw on a plate.

How do you save leftovers?

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 2022).


PRINTER-FRIENDLY RECIPE CARD

Spicy Mango Cabbage Slaw

4.84 from 6 votes
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Servings 4 servings
This simple Spicy Mango Cabbage Slaw is the perfect Whole30-friendly side dish for all of your favorite grilled proteins!

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.

Video

Notes

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.

Nutrition

Calories: 99kcal | Carbohydrates: 25g | Protein: 2g | Fat: 1g | Fiber: 5g

Nutrition information is automatically calculated, so should only be used as an approximation.

Like this? Leave a comment below!

About Michelle Tam

Hello! My name is Michelle Tam, and I love to eat. I think about food all the time. It borders on obsession. I’ve always loved the sights and smells of the kitchen. My mother was (and is) an excellent cook, and as a kid, I was her little shadow as she prepared supper each night. From her, I gained a deep, abiding love for magically transforming pantry items into mouth-watering family meals.

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Recipe Rating




5 Comments

  1. 5 stars
    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.

  2. 5 stars
    Love this recipe. Very easy to make and quite delicious. We had it with Turkey burgers. It be a nice easy side dish with many meals.

  3. Have made this several times and love it. I made this over the 4th of July weekend for the whole family – lots of non-paleo people. I diced all of the ingredients and it was amazing! Everyone loved it.