Easy Mango Cabbage Coleslaw is light, easy to make and perfect as a summer side dish, on tacos or with avocado or grilled chicken added in. This salad is healthy, sweet with a hint of spice.
Don’t you just love a good coleslaw recipe?
Summer is all about easy, fresh and healthy salads that use fresh ingredients. Am I right?
I don’t know about you but what I love most about coleslaw recipes like this Easy Mango Cabbage Coleslaw is how versatile they are.
You can eat this for lunch with some avocado or grilled chicken or use it as a side dish to your summer meal or a topping for your tacos. You can mix up the ingredients in the slaw from adding matchstick carrots, to extra spice, to fresh herbs.
The options are endless with slaw and it is such an easy side dish to put together. You can have it on your table in under 10 minutes. It makes a great addition to summer BBQs, picnics or your lunch.
If you like salad recipes check out these other salad recipes here. You also might like this Easy Mexican Coleslaw, Jalapeño Coleslaw Recipe, Easy Mango Cabbage Coleslaw or this Easy Caribbean Coleslaw Recipe.
Why You Will Love this Mango Cabbage Coleslaw
- Easy to Prep: This is a great slaw recipe to prep in advance. You can shred the cabbage, dice the mango and jalapeño and have it ready for when you want to make your slaw. Just leave them in the fridge in airtight containers until you are ready to mix the salad together. You also can buy pre-packed slaw to save even more time. Coleslaw holds up well for a few days in the fridge making it a great meal-prep option.
- Great for a Crowd: If you are going to a summer get together or a party you can double of triple this recipe and it will still be affordable. It also works great as a side dish or as a topping for tacos or sandwiches.
- Easy Way to Get in Veggies: If you are looking to eat more nutritious vegetables this is the recipe for you! Cabbage is such a good thing to eat and the carrots are also very nutritious!
Speaking of backyard picnics, I feel like I have to get busy and enjoy those summer nights.
Recipe Ingredients in Easy Mango Cabbage Coleslaw
- Cabbage: This recipe uses shredded green and purple cabbage. You also can buy a pre-shredded cabbage or coleslaw mix to save time.
- Mango: Fresh diced mango adds a delicious sweetness to this coleslaw recipe.
- Jalapeno: This is optional but I love the heat that the jalapeño brings into the slaw recipe. You could even try pickled jalapeños if you prefer.
- Cilantro: Fresh cilantro adds a bright finishing touch to the slaw. You also could use fresh parsley.
- Greek Yogurt: Greek yogurt is added to the dressing to create a tangy, creamy flavor.
- Lime Juice: Lime juice helps add acidity and balance the flavors. You could sub in lemon juice.
Ways to Modify this Coleslaw
- Slaw Mix: Instead of just cabbage, mix in Brussels sprouts, kale, or shredded broccoli.
- Fruit: You can add bananas, pineapple or chopped apples for a touch of fruity sweetness.
- Vegetables: If you want more veggies try radish, celery, bell pepper or poblano.
- Herbs: You can swap the cilantro for other fresh herbs like fresh parsley, mint, dill, or basil.
- Nuts & Seeds: Try adding a crunchy element like toasted almonds, sunflower seeds, or pepitas.
How to Make Mango Cabbage Slaw
Step 1: Combine Salad Ingredients: In a large mixing bowl combine the cabbage, mango, cilantro and jalapeño and toss until combined.
Step 2: Combine Dressing: In a mason jar or salad dressing container combine the olive oil, Greek yogurt, lime juice, salt and pepper and shake or stir well.
Step 3: Toss Slaw in Dressing: Gently pour the dressing over the coleslaw and toss until it is coated in the dressing.
Enjoy as a side salad, with avocado or chicken or on tacos.
Storage Tips
This coleslaw is best when eating within 24 hours but can be kept up to 5 days in an airtight container. As the slaw sits in the fridge it does become a bit softer.
Recipe FAQ
If you salt the cabbage first it will help with excess water! Toss it with a little salt, let it sit for 20-30 minutes, then drain and pat dry before adding the dressing.
Yes! You can just use mayo or just Greek yogurt. If you use Greek yogurt it will have a tangier flavor but more protein but mayo will be a subtle flavor.
I like adding thinly sliced radishes, onion like red onion, bell pepper or celery.
Other Salad Recipes to Try
Salads
Summer Orzo Pasta Salad
Salads
Greek Chickpea Salad
Vegetarian
Mediterranean Chickpea Salad
Mediterranean
Easy Lebanese Salad
Easy Mango Cabbage Coleslaw
Ingredients
For the coleslaw:
- 4 cups of shredded cabbage {or a 12 to 14 ounce bag of pre-shredded cabbage or coleslaw mix}
- 1 mango, thinly sliced {seed removed}
- 1 jalapeño, seeds removed, sliced
- 3 Tablespoons fresh cilantro, chopped
For the dressing:
- 3 Tablespoons extra virgin olive oil
- 1 Tablespoon Greek Yogurt
- 2 limes, juiced
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- Optional: spice of your choice: cumin, allspice or chili powder
Instructions
- In a large mixing bowl combine the cabbage, mango, cilantro and jalapeño and toss until combined.
- In a mason jar or salad dressing container combine the olive oil, Greek yogurt, lime juice, salt and pepper and shake or stir well.
- Gently pour the dressing over the coleslaw and toss until it is coated in the dressing.
- Enjoy as a side salad, with avocado or chicken or on tacos.
Notes
- If you like a creamier dressing use more Greek Yogurt to create a thicker dressing.
- Feel free to add additional vegetables. I think adding spiralized vegetables could be fun: for example cucumber or zucchini.
