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Home » Blog » Recipes » Spicy Mango Cabbage Slaw (Whole30, Vegan)

Spicy Mango Cabbage Slaw (Whole30, Vegan)

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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!

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!

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

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:

  • Chef’s knife
  • Cutting board
  • Vegetable peeler
  • Small and large bowls
  • Tongs

Method:

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.

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 by Michelle Tam https://nomnompaleo.com
Print Recipe
4.75 from 4 votes

Spicy Mango Cabbage Slaw

This simple Spicy Mango Cabbage Slaw is the perfect Whole30-friendly side dish for all of your favorite grilled proteins!
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Salad
Cuisine: American
Keyword: cabbage, gluten-free, mango, paleo, slaw, Vegan, Vegetarian, Whole30
Servings: 4 servings
Calories: 99kcal
Author: Michelle Tam

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.
Tried this recipe?Mention @nomnompaleo or tag #nomnompaleo!

Nutrition

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

Comments

  1. Diane S Appler says

    August 18, 2020 at 2:40 am

    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.

    Reply
  2. Kim says

    May 16, 2021 at 2:21 am

    I wonder if this salad would dehydrate and rehydrate well for the backcountry.

    Reply
    • Michelle Tam says

      May 16, 2021 at 11:20 pm

      I’m not sure! I’ve never tried that before.

      Reply

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