Zippy vegan coleslaw with mango is a refreshing mix of crunchy cabbage and carrots, sweet sliced mango, and an oil-free dressing that's 2-ingredient simple.
What’s NOT to love about slaw? Yet, in my opinion, it’s so underestimated. Case in point: mango slaw. Sit that in a bit bowl next to whatever food might be grilling and watch it promptly disappears. Hopefully, you've not just been watching but got in there yourself. Some of it might well make its way between a burger and its bun.
Whether we’re making a vegan coleslaw for chickpea burgers, lentil sloppy Joes, or even black bean chili, I'm gonna say it. There's A LOT to love about this mango slaw. We’re seriously talking about a slaw mix (at least 1 kind of cabbage), mangos, and a ‘dressing’ of lime juice and agave syrup. That’s a seriously easy recipe.
Ok, so I took this recipe a bit more seriously by making a mix of shredded green and purple cabbage, and some grated carrots. I added to that ½ cup of cilantro (coriander). You can omit that if it tastes like soap to you. I fully acknowledge that for some people, it does.
Like all cabbage slaws, you can save a lot of time if you use pre-shredded cabbage. That’s what I usually do. This is more strategy than time-saving. If I buy the packaged cabbage, I can get 2 small bags, one green, one red (purple). Unless I’m feeding a mega-crowd, 2 heads of cabbage are quite a mountain for two of us to get through without exploding.
Besides, I’m a sucker for the colors you get with different cabbage, and there is a difference in the flavor between green and red cabbage. Green cabbage tastes more peppery. In contrast, the red is more earthy.
Green or red? Who’s better for you?
Let’s start here – cabbage (and other cruciferous veggies) are superfood good for you. I mean, really good. Cabbage is a bigtime fiber source and has antioxidants and anti-inflammatory magic that’s linked with lower cardiovascular disease and cancer prevention. In short, cabbage is nutrient-dense, there's heaps of good stuff in every low-calorie bite.
Believe it or not, the good news is even better when it comes to red cabbage. It's got even more fiber, more antioxidants, and more anti-inflammatory properties than green cabbage.
And while it may not be a nutritional consideration, cabbage is cheap. According to the US Department of Agriculture, it's second in terms of economical cups of cooked veggies. Only potatoes are cheaper. And I’m not thinking that a slaw of grated raw potatoes and mango would be quite as appealing.
Tips for making mango slaw
If you start with a head of cabbage, you can get thinner slices if you quarter it and run it through your food processor. You can also use a mandolin, but please be mindful that they are super sharp. Safety first, and always.
You can also add a grated carrot to the slaw mix to make it a bit sweeter. If you use a pre-prepared coleslaw mix, it's probably in there already.
Start with mangos that are ripe, but not soft. Softer mangos will be more difficult to slice into thin Julianne strips. I’ve tried a few contraptions to peel mangos, and I too have watched videos all about it. After all that, and my own experimentation, I still find it most efficient to peel the mango with a small paring knife.
Once you’ve peeled the mango, stand it up and then cut through it. If you hit the had pit, no worries, start cutting through it again. Do the same to the other side. Lay it down, and then cut around what’s left on the pit. After that, just slice it into thin strips. Don’t worry if some are prettier or longer than others. It’s slaw. Good is the goal, not perfection.
It’s worthwhile to mention that in addition to zipping up the flavor, the lime juice helps keep the mango slices fresh. This means you can make your mango slaw hours or even a day ahead with no worries that it won’t taste freshly made when you serve it to a hungry crowd.
This also means that you can serve it on the side one day, and when you get the urge for tempeh tacos the next, you are ready to lock and load. Good eats, and when it’s cabbage – an embarrassment of riches for your body and your pocketbook. Peace.Print
A zippy vegan coleslaw with mango with a 2-ingredient, oil-free, no mayo dressing is the perfect fresh side, or power up for tacos, burgers, and much more.
- 4 cups shredded cabbage (a mix of cabbage along with carrots if you desire)
- 2 firm, but ripe mangos, peeled and cut into strips (about 2 cups)
- ½ cup chopped cilantro (coriander)
- 3 Tbsp. lime juice (1 lime)
- 1 Tbsp. Agave syrup or another plant-based liquid sweetener
- ¼ tsp. ground black pepper
- In a medium salad bowl, combine the cabbage, carrots (if using), chopped cilantro, and mango slices.
- In a small dish, mix together the lime juice (3 Tbsp.), and agave syrup (1 Tbsp.).
- Add this to the slaw, along with a few turns of ground black pepper (1/4 tsp.) and mix well.
- Allow the slaw to sit for at least 30 minutes so the flavors can combine.
- Serve chilled or at room temperature.
- The best way to slice the mango is to peel it, then stand it up lengthwise, and slice down on one side of the pit (stone). Slice through the other side of the remaining mango. Now, lay the rest of the mango on its side and slice away the rest of the flesh. Slice the mango into strips. You may need to cut the mango strips in half to make them easier to eat with the rest of the slaw.
- Use any cabbage you like, green, red (purple), Napa cabbage (Chinese cabbage), savory cabbage, or a mixture. Also, consider a ready-made slaw mix.
- Store leftover slaw in a tightly sealed container in the fridge. It will keep fresh for 2 days.
- Category: On the Side
- Cuisine: plant-based
Keywords: vegan coleslaw with mango