Mango Cucumber Summer Slaw
Mango Cucumber Summer Slaw is a delightful and refreshing salad that captures the essence of summer in every bite. This vibrant dish combines sweet, juicy mango with the crispness of cucumber and cabbage, topped off with colorful bell peppers and fresh herbs. Perfect for summer picnics, barbecues, or as a light side dish during dinner, this slaw is easy to prepare in just 15 minutes. The bright flavors and satisfying crunch make it a crowd-pleaser that’s sure to impress your guests while keeping your meals light and healthy.
- Prep Time: 15 minutes
- Cook Time: None
- Total Time: 0 hours
- Yield: Serves 4
- Category: Salad
- Method: Mixing
- Cuisine: International
Ingredients
Scale
- ½ large cucumber (split lengthwise, seeded, and julienned)
- 1 ripe mango (peeled and julienned)
- 2 cups shredded cabbage
- 6 baby bell peppers or 1 red bell pepper (seeded and julienned)
- 1 jalapeño pepper (seeded and julienned)
- ⅓ cup roughly chopped mint or cilantro (or both)
- ¼ cup sesame oil
- 1 tsp kosher salt
- 1 Tbsp rice vinegar
- 1 Tbsp lime juice
- ½ Tbsp honey or granulated sugar
- 1 Tbsp sesame seeds (black, white or both)
- 1 Tbsp coconut aminos (or soy sauce)
Instructions
- In a mixing bowl, whisk together sesame oil, salt, rice vinegar, lime juice, honey or sugar, sesame seeds, and coconut aminos.
- Julienne the cucumber and mango. Shred the cabbage and julienne the bell peppers and jalapeño. Chop the mint or cilantro.
- In a large bowl, combine all prepared veggies with mango and herbs. Pour the dressing over the mixture and toss until well coated.
- Serve immediately as a colorful side dish or topping for various meals.
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 120
- Sugar: 10g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 0mg
Find it online: https://yayarecipes.com/mango-cucumber-summer-slaw/