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
Scale
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.
