Ingredients
Scale
- 4 cups shredded green or purple cabbage (or a mix)
- 1 large ripe mango, peeled and julienned
- 1 red bell pepper, thinly sliced
- 1/2 cup fresh cilantro, chopped
- 1/4 cup red onion, thinly sliced
- 1/4 cup roasted peanuts or sunflower seeds (for extra crunch)
- For the Dressing:
- 3 tablespoons fresh lime juice
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey or maple syrup
- 1 tablespoon extra virgin olive oil
- 1/2 teaspoon sea salt
- 1/4 teaspoon red pepper flakes (optional)
Instructions
- Start by shredding your cabbage as thinly as possible. You can use a sharp chef’s knife, a mandoline, or even a food processor with the slicing attachment. Peel the mango and slice it into thin matchsticks. Thinly slice the red bell pepper and red onion to ensure every bite has a bit of everything. Toss all these ingredients into a large mixing bowl along with the fresh cilantro.
- In a small jar or glass measuring cup, whisk together the lime juice, apple cider vinegar, honey (or maple syrup), olive oil, sea salt, and red pepper flakes. Whisk until the honey is fully dissolved and the oil has emulsified into the citrus juices. Taste the dressing; it should be a perfect balance of tangy, sweet, and salty.
- Pour the dressing over the cabbage and mango mixture. Use large tongs to toss the slaw thoroughly, ensuring every strand of cabbage is coated. For the best flavor, let the slaw sit in the refrigerator for at least 15 to 20 minutes before serving. This allows the acids in the dressing to slightly soften the cabbage. Just before serving, top with the roasted peanuts or sunflower seeds to maintain maximum crunch.
- Cook Time: 15 minutes