This simple Spicy Mango Cabbage Slaw is the perfect Whole30-friendly side dish for all of your favorite grilled proteins!
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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!
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.
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!
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
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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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.
I wonder if this salad would dehydrate and rehydrate well for the backcountry.
I’m not sure! I’ve never tried that before.
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.
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.
Nice to have a slaw that’s really healthy, and has a brightness of flavor from the mango and lime. Only issue is cabbages seem to be on the larger side and one gets a lot of slaw out of this recipe, though it’s not the recipe’s issue.