Fresh Mango Slaw with Lime and Honey Dressing
Fresh mango slaw is the perfect side dish for summer cookouts. This crisp, tangy slaw is made with fresh mango, cabbage, and a zesty lime and honey dressing. It’s better than store-bought and ready in just 15 minutes. If you love recipes like this, you’ll also enjoy Easy Buffalo Chicken Salad and Quick High Protein Chicken Lettuce Wraps.
Why This Fresh Mango Slaw with Lime and Honey Dressing Is Pure Comfort
- Crisp and refreshing
- Tangy lime and honey dressing
- Easy to make and ready in 15 minutes
- Better than store-bought
What You'll Need for Fresh Mango Slaw with Lime and Honey Dressing
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- 1 large ripe mango
- 1 small red cabbage
- 1 small green cabbage
- 1 small red onion
- 1 jalapeño pepper
- 1/4 cup fresh lime juice
- 2 tbsp honey
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 cup chopped fresh cilantro
- Optional: Lime wedges
- Optional: Chopped fresh cilantro
đź“ť Ingredient Notes
- mango: Use ripe but firm mangoes for the best flavor and texture.
- cabbage: You can use all red or all green cabbage, or a mix of both.
đź›’ Tools & Equipment I Recommend
- Mandoline slicer — Makes quick work of slicing cabbage and mango. → See on Amazon
- Immersion blender — Ensures smooth and creamy dressing. → See on Amazon
How to Make Fresh Mango Slaw with Lime and Honey Dressing
- Prepare the slaw: Shred the cabbage using a mandoline slicer or a sharp knife. Peel and grate the mango. Finely chop the red onion and jalapeño. Combine all in a large bowl.
- Make the dressing: In a small bowl, whisk together lime juice, honey, salt, and black pepper. Slowly pour in the olive oil while whisking to combine.
- Combine and serve: Pour the dressing over the slaw and toss to combine. Taste and adjust seasoning if needed. Serve immediately or refrigerate for up to 1 hour to let the flavors meld.
Cook's Tips for Perfect Fresh Mango Slaw with Lime and Honey Dressing
- Common mistake and fix: Don't over-dress the slaw. Start with less dressing and add more to taste. You can always add more, but you can't take it out.
- Substitution: If you don't have a mandoline slicer, you can use a sharp knife to thinly slice the cabbage and mango.
- Make-ahead: The slaw can be made up to 1 day ahead. Store in the refrigerator until ready to serve.
Storing & Reheating Fresh Mango Slaw with Lime and Honey Dressing
Short-Term Storage
Store in an airtight container in the fridge. Store in an airtight container in the refrigerator for up to 5 days. Make-ahead tip: Can be made up to 1 day ahead.
Freezing Fresh Mango Slaw with Lime and Honey Dressing
Not recommended.
How to Reheat Without Drying It Out
Oven: Not applicable. Microwave: Not applicable.
Recipe Notes
- Chef tip: For a spicier slaw, leave the seeds in the jalapeño.
- Best substitution: You can substitute the mango with pineapple for a similar flavor.
- Make-ahead: The slaw can be made up to 1 day ahead. Store in the refrigerator until ready to serve.
- Scaling: This recipe can easily be doubled or tripled for a larger crowd.
- Troubleshooting: If the slaw is too dry, add a little more dressing or a squeeze of lime juice.
Want to level up this recipe?
High-quality cutting board — Provides a stable surface for slicing and chopping. → Check price on Amazon
Fresh Mango Slaw with Lime and Honey Dressing
Ingredients
Main Ingredients
- 1 large ripe mango
- 1 small red cabbage
- 1 small green cabbage
- 1 small red onion
- 1 jalapeño pepper
Seasonings
- 1/4 cup fresh lime juice
- 2 tbsp honey
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 cup chopped fresh cilantro
Optional Toppings
- Lime wedges
- Chopped fresh cilantro
Instructions
- Prepare the slaw: Shred the cabbage using a mandoline slicer or a sharp knife. Peel and grate the mango. Finely chop the red onion and jalapeño. Combine all in a large bowl.
- Make the dressing: In a small bowl, whisk together lime juice, honey, salt, and black pepper. Slowly pour in the olive oil while whisking to combine.
- Combine and serve: Pour the dressing over the slaw and toss to combine. Taste and adjust seasoning if needed. Serve immediately or refrigerate for up to 1 hour to let the flavors meld.
Notes
- Chef tip: For a spicier slaw, leave the seeds in the jalapeño.
- Best substitution: You can substitute the mango with pineapple for a similar flavor.
- Make-ahead: The slaw can be made up to 1 day ahead. Store in the refrigerator until ready to serve.
- Scaling: This recipe can easily be doubled or tripled for a larger crowd.
- Troubleshooting: If the slaw is too dry, add a little more dressing or a squeeze of lime juice.
Storage
- Fridge: Store in an airtight container in the refrigerator for up to 5 days.
- Freezer: Not recommended.
- Oven reheat: Not applicable.
- Microwave reheat: Not applicable.
- Make ahead: Can be made up to 1 day ahead.
Nutrition Per Serving
- Calories: 120
- Protein: 2g
- Fat: 6g
- Carbs: 18g
- Fiber: 4g
- Sugar: 14g
- Sodium: 330mg
- Cholesterol: 0mg
- Sat. Fat: 1g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Fresh Mango Slaw with Lime and Honey Dressing FAQs
Yes, you can make it up to 1 day ahead. Store in the refrigerator until ready to serve.
If the slaw is too dry, add a little more dressing or a squeeze of lime juice.
No, the air fryer is not suitable for making slaw.
You can substitute the mango with pineapple for a similar flavor.
Yes, this crisp and refreshing slaw is perfect for summer cookouts.
A Warm Final Note
I can’t wait for you to try Fresh Mango Slaw with Lime and Honey Dressing and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
