Cabbage Mango Salad

Every year I come up with new mango recipes because here in South Florida mangoes are plentiful in the beginning of summer. This cabbage mango salad with other fresh ingredients can be served as a salad or a slaw depending on how long you let the ingredients marinate and how you cut them.

Red or Purple Cabbage

I am confused why in English red onions are actually purple and red cabbages are actually purple. I hope to figure it out one day! If you didn’t know this like me, please don’t think I am colorblind when you see the words red cabbage throughout this post:). That’s how they’re called but they’re actually purple lol.

Salad Ingredients

While you might get creative with the ingredients of this salad like some of you do, I want to make sure that those who follow the recipe exactly still have all the resources listed for them.

• Red cabbage – usually I use half a cabbage (it’s about 3 cups give or take in volume).
• Honey mangoes – I tend to use 3 honey mangoes or 2 regular mangoes.
• Shredded carrots – I use 2 cups of shredded carrots.
• Celery – celery adds a delicious crunch to this salad.
• Green onions – you can use red onions in the absence of green onions, but if you have them available they’re sooo perfect for this refreshing salad.
• Cilantro – I tend to use a whole bunch of cilantro for this recipe but knowing that a ‘bunch’ is not the same size everywhere in the world, I measured the chopped cilantro and it is about 1.5 cups of chopped cilantro.
• Olive oil – 2 to 3 tbsps of extra virgin olive oil.
• Lime juice – fresh lime juice from 1 lime.
• Sea Salt – this is my favorite salt, feel free to switch it up and adjust quantity to taste.
• Honey or agave (optional to taste) – I don’t always add honey since mangoes are really sweet. But sometimes if mangoes are not too ripe, they might not be at peak sweetness yet so then I tend to add 1 tsp of honey to the dressing.

Preparing the Cabbage Mango Salad

This salad is super simple to make and you can swap some ingredients to what you have available.

I usually wash, air dry and then chop ingredients for the salad. If I’m serving this salad at a BBQ, with grilled chicken or beef and some rice, then I roughly chop all the ingredients. But if I’m serving it as a slaw or on tacos, then I make an effort to dice and chop the ingredients a lot finer (smaller pieces). Use a mandolin if you’re making slaw.

Normally I drizzle olive oil, lime juice over the ingredients and toss them with tongs. But If I have guests over, I prepare a little more dressing. I toss the salad as usual but I also serve some extra dressing on the table so guests can actually add more to their plate. I love to prepare this salad about 1 hour before I need to serve it and let it chill in the refrigerator so the flavors all work their magic especially on the cabbage:).

If you’d like to save this recipe for later, please pin one of the pictures to your boards in Pinterest so you can easily retrieve the recipe later. Let me know in comments if you made the recipe, what variation you use or substitutions and how it came out. I definitely love to hear what you served this salad / slaw with! Thank you for reading my blog!

If you love mangoes like I do I have plenty of Mango recipes in my blog, here are some of them you can check out.

• Mango Strawberry Salsa
• Mango Lemon Gelato
• Mango Cheesecake
• Mango Chia Pudding