A brightly colored vegetable slaw is such a delightful addition to your meal! Based on shredded red cabbage, cilantro, red onion, and radishes, this recipe for Mango Red Cabbage Slaw adds a touch of natural sweetness by way of fresh, chopped mango. This red cabbage slaw includes a lime-chili vinaigrette for a mildly spiced bite, and a pop of crunch compliments of pumpkin seeds.
Based on Latin American foods and traditions, this slaw makes the perfect taco cabbage slaw accompaniment–in fact, I feature this slaw in my Vegan Chipotle Sofritas Tacos with Mango Slaw tacos as an ingredient. Packed with fiber, plant compounds in the cruciferous family (cabbage is a crucifer!), anthocyanins, healthy fats, and vitamin C, this slaw is a healthy side dish perfect to accompany Mexican dishes, as well as feature as a side dish or salad for potlucks, picnics, and easy dinners during the week. This gluten-free, vegan slaw is sturdy too–it holds up beautifully for several days in the fridge. Try swapping out the mango for other seasonal fruit, such as peaches, pineapple, and melon.
Based on shredded red cabbage, cilantro, red onion, and radishes, this recipe for Mango Red Cabbage Slaw adds a touch of natural sweetness by way of fresh, chopped mango.
Ingredients
Scale
Mango Red Cabbage Slaw:
4 cups coarsely shredded or thinly sliced red cabbage
