Mangoes are back in season! Happy dance!! One of my all time favorite fruits, mangoes, are not only super delicious, they pack a nice nutritional punch too. Weighing in with a nice dose of vitamin C, mangoes also offer a decent amount of copper and potassium. But let’s be honest – we eat them because they are soooo tasty! I’ll eat a mango straight-up any day, but sometimes it’s nice to change it up and experiment a little.
For this slaw, I draw a little inspiration from Asian dishes. If there is one flavor that compliments a mango as well as lime, it’s ginger. If you haven’t tried it, trust me, it’s a match made in heaven. This Lime Ginger Dressing has some tangy sweetness from the limes, some heat from the ginger and red pepper flakes, and some saltiness from the fish sauce. Mixed into the slaw, it gives a nice balance to the sweetness of the mangoes and carrots.
This slaw would be awesome as is, but I’ll give you some serving suggestions. I topped it with canned tuna for lunch and it rocked! I think shredded chicken would also be great. For dinner a nice piece of grilled fish would be a nice compliment. However you decide to try it, I hope you love it!
Napa Cabbage and Mango Slaw with Lime Ginger Dressing
- 2 cups of shredded Napa cabbage
- 1 carrot, use a veggie peeler to cut into 2 inch strips
- 2 green onions, white and green parts sliced crosswise
- 1 mango, peeled and julianned
- 1/2 teaspoon freshly grated ginger
- 1/4 teaspoon grated lemon zest
- 3 teaspoons freshly squeezed lime juice
- 2 teaspoons macadamia nut oil
- 1/4 teaspoon fish sauce
- 1 teaspoon cilantro, minced
- A pinch of red pepper flakes
What to do:
Combine the Napa cabbage, carrot strips, green onion slices, and julianned mango in a large bowl. Toss to combine.
Make your dressing. In a small bowl, combine the ginger through the red pepper flakes. Whisk to combine and pour over the cabbage mixture. Toss with 2 forks and make sure everything is well coated with the dressing. This is a lightly dressed slaw, so you will not have a lot of liquid at the bottom of the bowl. Serve immediately.
I think this makes 2 nice sized servings, but the recipe could easily be doubled if you are serving more people or would like larger portions.
This recipe was shared at Food Renegade’s Fight Back Friday.(This post contains affiliate links for products that I like and use. By purchasing products through these links, you help to support this website and keep it’s content free. Plus, you put a huge smile on my face – Thank you!!)