Mango Slaw

Ingredients

• 2 ripe mangoes, peeled and julienned (Substitute with canned mango in juice in a pinch.)
• 4 cups green cabbage, thinly sliced (Use purple cabbage for color variation.)
• 1 cup carrots, shredded (For sweet earthiness and color.)
• 1 each red bell pepper, thinly sliced (Can use yellow or orange.)
• 1/4 cup fresh cilantro, chopped (Sub parsley if you prefer.)
• 1/4 cup red onion, thinly sliced (Soak in cold water for milder flavor.)
• 3 tablespoons lime juice
• 2 tablespoons honey or maple syrup
• 2 tablespoons mayonnaise or Greek yogurt (For a lighter healthy option.)
• 1 teaspoon Dijon mustard
• 0 pinch of salt and pepper
• 0 drizzle of olive oil
• 1 each jalapeño, seeded and minced (For heat.)
• 1/4 cup toasted peanuts or cashews (For crunch and savory depth.)

Instructions

1. 1

   --- Preparation ---

2. 2

   Peel and julienne the mangoes, thinly slice the cabbage and bell pepper, shred the carrots, and chop the cilantro.

3. 3

   Lay everything out and admire the color.

4. 4

   --- Making the Dressing ---

5. 5

   In a small bowl, whisk together the lime juice, honey or maple, mayonnaise or Greek yogurt, Dijon mustard, salt, pepper, and olive oil until smooth.

6. 6

   Taste for balance — aim for bright acidity with a touch of sweetness.

7. 7

   --- Combining the Slaw ---

8. 8

   In a large bowl, toss the cabbage, carrots, bell pepper, and red onion with half the dressing to prevent wilting.

9. 9

   Gently fold in the mango and cilantro so the fruit stays intact.

10. 10

    --- Adding Crunch and Heat ---

11. 11

    If using, sprinkle in jalapeño and toasted nuts for contrasting texture.

12. 12

    --- Serving ---

13. 13

    Let the slaw rest for 10–20 minutes to meld flavors or serve right away for maximum crunch.