Looking to switch up your slaw game? We’ve got you covered with this super refreshing, flavorful, and healthy Asian Mango Slaw. Crisp jicama, nutrient-packed cabbage, sweet mango, zesty onions, and spicy jalapeño all tossed in a amazingly light, tangy Asian sauce. Brighten up your Asian tacos and burgers with this wholesome slaw. This vibrant, colorful salad is super easy to make and a fantastic dish for picnics and gatherings.

Whole Food Plant Based, vegan, plant based, oil free, refined sugar free, gluten free, no highly processed ingredients.

Hi there, Ameera here!

This vibrant salad is bursting with fresh flavors: zesty ginger, tangy vinegar, and lively cilantro. It’s a fabulous and refreshing side salad, tasty topper on our Asian Rainbow Chickpea Tacos, and great for topping burgers as well. Plus, this fabulous dish makes for an excellent picnic slaw too!

The beauty of this slaw is that if you can’t find jicama, you can just add more coleslaw mix, and it will still be really tasty.

Magnificent Mangos

I loooove mangos. I could eat them every day all day long. They are one of my favorite fruits, and mom loves them too. The hardest part is waiting for them to be ripe. There is nothing better than a juicy sweet mango. Seriously, yummmm!

For this recipe, you need an ALMOST ripe mango. You don’t want a juicy one because then your slaw will become watery. You want a firm almost ripe mango so when you slice it, it holds it shape and is just sweet enough that you can taste the sweetness.

Additionally, frozen mangoes will not work.  Trust me, we tried. YUCK!

I’ll let Mom tell you more.

This post contains affiliate links, and we may receive a very small commission if you purchase through those links at no additional cost to you. Thank you for supporting Monkey and Me Kitchen Adventures! For more information, see our disclosures here.

Hi! Robin here!

I LOVE mangos. I wish they were easier to eat. I swear I massacre every mango I try to peel and slice. I simply cannot get the hang of cutting around this massive oddly shaped seed.  I literally end up eating it like a caveman! Slurping and chewing at it like a rabid dog with a bone. LOL

I love this slaw because it is so versatile. Initially, I was worried because it isn’t always easy to find jicama, but we were able to test this recipe both with it and then without it by compensating with more coleslaw mix and it was super delicious either way.

We hope you give this recipe a try. It is delicious, especially with our Asian Rainbow Chickpea Tacos.

If you try this slaw recipe, we would love to know if you enjoy it as much as we do! Please leave us a review! Post a picture on Facebook or Instagram and tag us!  We would love to hear from you.

Products Used:

• Large bowl
• Whisk

Asian Mango Slaw

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• Author: Monkey and Me Kitchen Adventures
• Prep Time: 15 Mintues
• Total Time: 15 Minutes
• Yield: 4-5 Servings 1x
• Category: Salad
• Cuisine: Asian

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Description

Looking to switch up your slaw game? We’ve got you covered with this super refreshing, flavorful, and healthy Asian Mango Slaw. Crisp jicama, nutrient-packed cabbage, sweet mango, zesty onions, and spicy jalapeño all tossed in a amazingly light, tangy Asian sauce. Brighten up your Asian tacos and burgers with this wholesome slaw. This vibrant, colorful salad is super easy to make and a fantastic dish for picnics and gatherings.

Whole Food Plant Based, vegan, plant based, oil free, refined sugar free, gluten free, no highly processed ingredients.

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Ingredients

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• 2 cups julienned jicama (or 2 cups packaged coleslaw mix: shredded green cabbage, carrots)
• 3 ½ cups coleslaw mix (or 8 oz. packaged coleslaw mix – shredded green cabbage, carrots)
• 2 cups mango, cut in thin strips (Not completely ripe)
• 1 handful red cabbage, shredded (optional)
• 4 green onions, thinly sliced
• 1 Tablespoon jalapeno, fine dice (+/- based on desired heat)

Dressing Ingredients:

• 1/3 cup rice wine vinegar
• 1 teaspoon distilled white vinegar
• 2 Tablespoons water
• 2 teaspoons tahini
• 1 teaspoon miso *
• 1 Tablespoon reduced sodium tamari * (see notes)
• 1 Tablespoon lime juice
• 2 Tablespoons organic maple syrup (+/- to taste)
• ¼ teaspoon grated ginger (+/- to taste)
• 2 Tablespoons chopped cilantro
• 1–2 Tablespoons toasted sesame seeds (optional)
• ¼ teaspoon sea salt (+/-) *

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Instructions

1. Place all the dressing ingredients in a small bowl, whisk to combine. Set aside.
2. Place the jicama, coleslaw mix, red cabbage, mango, green onion slices, and jalapeno in a bowl, toss to mix.
3. Drizzle the dressing over the mixture and toss to combine.
4. Taste the coleslaw, add more seasoning if desired.
5. Serve as a delicious side salad, on tacos, in a sandwich or wrap.

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Notes

*Miso:  We used Miso Master Organic Mellow White Premium Lite Miso, Certified Gluten Free. Miso really lends itself to balancing flavors when you don’t use oil. You can also substitute with chickpea miso for a soy free version.

*Tamari: We used San J Tamari Soy Sauce Gluten Free, Reduced Sodium. You can substitute the tamari with reduced sodium soy sauce, Braggs Liquid Aminos, or Braggs Coconut Liquid Aminos.

*Sea Salt:  Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.

*Makes:  4 to 5 servings

*Storage:  Refrigerate, use within 5 days.

*Nutritional Information: Does not include optional add-in of toasted sesame seeds.

This post contains affiliate links, and we may receive a very small commission if you purchase through those links at no additional cost to you. Thank you for supporting Monkey and Me Kitchen Adventures! For more information, see our disclosures here.