If you’re craving a vibrant, refreshing twist on a classic favorite, this Tropical Mango and Cashew Coleslaw Recipe is exactly what you need. Bursting with colorful cabbage, sweet juicy mango, crunchy cashews, and a hint of zesty lime, this coleslaw strikes the perfect balance between tangy, sweet, and nutty flavors. Not only does it add a tropical flair to any meal, but it’s also incredibly easy to whip up and makes an eye-catching side that your friends and family will rave about. Let me share with you all the details so you can bring a taste of sunshine into your kitchen today!
Ingredients You’ll Need
This Tropical Mango and Cashew Coleslaw Recipe calls for simple yet essential ingredients that each add their own unique flair to the dish. From the vibrant purples and greens of the cabbage to the creamy crunch of cashews, every component plays a vital role in the texture and flavor harmony.
- 1/2 purple cabbage: Adds a beautiful deep color and subtle earthiness to the slaw.
- 1/2 green cabbage: Balances the purple cabbage with a mild crunch and fresh taste.
- 2 medium carrots: Bring sweetness and a vibrant orange pop to brighten the dish.
- 1/2 cup chopped green onion: Offers a gentle sharpness to deepen flavor complexity.
- Juice from 1 large lime: Adds necessary acidity and a refreshing citrus zing.
- 2 Tbsp sugar: Balances the tartness with a touch of sweetness.
- 2 Tbsp minced cilantro: Gives a fresh herbal note and vibrant green accents.
- 1 large ripe mango: The star tropical ingredient that lends juicy sweetness and a gorgeous golden color.
- 1 cup cashews: Adds crunchy texture and rich, buttery flavor.
- 1/4 – 1/3 cup olive oil: Brings everything together with a smooth finish and slight fruity undertone.
- Pinch of cayenne pepper (to taste): Provides a subtle kick that wakes up all the flavors.
- 2 tablespoons fresh parsley, finely chopped: Adds a fresh herbaceous touch and extra color.
How to Make Tropical Mango and Cashew Coleslaw Recipe
Step 1: Slice the Cabbages
Begin by thinly slicing both the purple and green cabbages. Using a sharp knife or mandoline helps achieve uniformly thin strips for that perfect coleslaw texture. Place the shredded cabbage in a large mixing bowl to get ready for the rest of the layering of flavors.
Step 2: Add the Carrots
Next, peel your carrots and grate them finely. Adding carrots not only brings sweetness but also that satisfying crunch and vibrant orange color that makes this coleslaw pop visually and texturally.
Step 3: Incorporate the Mango
Peel and chop your ripe mango into small, bite-sized pieces. The juicy mango infuses this coleslaw with tropical sweetness that perfectly complements the tangy and savory ingredients. Mix the mango gently into the cabbage and carrots so it’s evenly distributed without getting mushy.
Step 4: Mix in the Flavor Boosters
Now it’s time to add your chopped green onions, lime juice, sugar, minced cilantro, olive oil, and the pinch of cayenne pepper. These ingredients bring the signature zing and balanced sweetness to your coleslaw. Use a gentle folding motion to combine everything evenly without breaking down the delicate mango pieces.
Step 5: Fold in the Cashews
Finally, fold in the crunchy cashews so each bite has a satisfying nutty surprise. The cashews’ buttery flavor pairs beautifully with the fruity mango and crisp cabbage, adding wonderful texture contrast to this slaw.
Step 6: Chill or Serve Fresh
This Tropical Mango and Cashew Coleslaw Recipe can be served immediately to enjoy its fresh, lively flavors. Alternatively, refrigerate it for a bit if you prefer it chilled; the flavors will mingle together even more beautifully after some resting time.
How to Serve Tropical Mango and Cashew Coleslaw Recipe
Garnishes
A sprinkle of fresh parsley or an extra dash of chopped cilantro on top can instantly elevate presentation and add brightness to the final dish. Toasted shredded coconut or extra cashews also make fantastic garnishes for a subtle tropical crunch and visual appeal.
Side Dishes
This coleslaw is a perfectly refreshing companion to grilled chicken, fish tacos, or spicy BBQ dishes. It’s a fabulous contrast to smoky, rich mains, cutting through heaviness with its crisp, sweet-tangy profile. You’ll quickly find it becoming your go-to side during warm-weather meals.
Creative Ways to Present
For a fun twist, serve this Tropical Mango and Cashew Coleslaw Recipe in individual mini mason jars for a picnic or party-friendly option. It also works brilliantly as a topping for sandwiches or wraps, adding a juicy and crunchy element that’s simply irresistible.
Make Ahead and Storage
Storing Leftovers
Place any leftover coleslaw in an airtight container and refrigerate. It will stay fresh and flavorful for up to 2 days. Keep in mind the mango may become softer over time, so enjoy it sooner rather than later to experience that vibrant tropical bite.
Freezing
This coleslaw is best enjoyed fresh, so freezing is not recommended. The high moisture content from the fruits and vegetables does not freeze well and can lead to a mushy texture upon thawing.
Reheating
Since this is a cold salad, reheating is not necessary. Serve chilled straight from the refrigerator for the brightest, freshest flavors every time.
FAQs
Can I use roasted cashews instead of raw?
Absolutely! Roasted cashews add a deeper, nuttier flavor that pairs wonderfully with the sweetness of mango. Just make sure they are unsalted or lightly salted to maintain the balance of flavors in the coleslaw.
What can I substitute for cilantro if I don’t like it?
If cilantro isn’t your favorite, fresh parsley works beautifully as a substitute. It adds a fresh herbal note without the distinctive citrusy pungency of cilantro.
Is this recipe suitable for vegans?
Yes, this Tropical Mango and Cashew Coleslaw Recipe is completely vegan. All ingredients are plant-based, making it a delicious and healthy option for anyone avoiding animal products.
Can I make this ahead of time for a party?
You can prepare this coleslaw a few hours in advance and refrigerate to allow flavors to meld. Just give it a gentle toss before serving. For best texture, avoid making it more than a day ahead.
What if I don’t have cayenne pepper?
You can simply omit the cayenne or replace it with a tiny pinch of chili powder or smoked paprika for a different but pleasant mild heat. The cayenne just adds a subtle kick that brightens all the flavors.
Final Thoughts
I wholeheartedly encourage you to give this Tropical Mango and Cashew Coleslaw Recipe a try—it’s the kind of dish that instantly transports you to sunny, carefree days with every bite. It’s vibrant, easy to make, and adds a refreshing punch to all kinds of meals. Once you taste it, you’ll be excited to share this tropical treasure with everyone you know!
Print
Tropical Mango and Cashew Coleslaw Recipe
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 6 servings
- Category: Side Dish
- Method: No-Cook
- Cuisine: Tropical
- Diet: Vegetarian
Description
A refreshing tropical coleslaw combining crisp purple and green cabbage with sweet mango, crunchy cashews, and a zesty lime-cilantro dressing. Perfect as a vibrant side dish for summer barbecues or light lunches.
Ingredients
Vegetables and Fruit
- 1/2 purple cabbage
- 1/2 green cabbage
- 2 medium carrots
- 1 cup chopped green onion (about 1/2 cup chopped green onion as per original, adjusted for accurate measurement)
- Juice from 1 large lime
- 1 large ripe mango
Herbs and Nuts
- 2 Tbsp minced cilantro
- 2 Tbsp fresh parsley, finely chopped
- 1 cup cashews
Seasonings and Others
- 2 Tbsp sugar
- 1/4 – 1/3 cup olive oil
- Pinch of cayenne pepper (to taste)
Instructions
- Prepare the Cabbage: Thinly slice the purple and green cabbages and place them in a large mixing bowl, ensuring even shredding for crisp texture.
- Grate the Carrots: Peel and grate the carrots finely, then add them to the bowl with the cabbage for extra crunch and color.
- Dice the Mango: Peel and chop the ripe mango into small pieces, mixing them gently into the slaw to add a sweet, tropical flavor.
- Mix the Dressing: Add chopped green onions, freshly squeezed lime juice, sugar, minced cilantro, olive oil, and a pinch of cayenne pepper to the bowl. Gently toss all the ingredients together to evenly coat the vegetables with the dressing.
- Incorporate Cashews: Fold in the cashews carefully to distribute the crunch throughout the slaw without breaking them down.
- Serve or Chill: Serve the tropical coleslaw immediately for maximum freshness or refrigerate it until ready to enjoy, allowing the flavors to meld.
Notes
- Adjust cayenne pepper to your heat preference or omit for a milder flavor.
- For a vegan version, use a sugar that is certified vegan.
- Can be prepared a few hours ahead and stored in the refrigerator; add cashews just before serving if you prefer them extra crunchy.
- Substitute cashews with toasted almonds or pecans for a different nutty twist.
