All of the flavors in this slaw just went together so well! One of my go-to dinner meals in the heat is definitely throwing some protein on the BBQ, and pairing it with a hearty salad like this one. This salad is chock full of immune building micronutrients, plus the sweetness of the mango makes it just delicious.
The only thing I would change here is I would make sure I serve this when there’s a crowd, or more than just Quentin and I. The cucumbers in this salad make it a little watery the next day, so either 1/2 the recipe for 2 people, or invite over the family!
Mango, Pepper and Cucumber Summer Slaw
A sweet and savory summer slaw, pairs perfectly with grilled meats
Ingredients
- 1/2 small head green cabbage, sliced thin
- 1/2 English cucumber, chopped
- 1/2 each red pepper and yellow pepper, sliced thin I liked both for color, but you could use one or the other
- handful cilantro, chopped
- 1 small jalapeno, seeds removed and julienned
- 1 ripe mango, peeled and chopped
Dressing
- 1/8 cup sesame oil
- 1 tbsp rice vinegar
- 1 tbsp fresh squeezed lime juice
- 1 tbsp soy sauce or coconut aminos
- 1/2 tsp fish sauce
- 1/2 tbsp honey
- 1 tbsp white/black sesame seeds
- salt/pepper to taste
Instructions
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Chop all slaw ingredients and place in a bowl.
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In a separate bowl, whisk together ingredients for the dressing, then pour over slaw and stir well until combined.
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Enjoy with BBQ, or as a topper for burgers, sandwiches or wraps!
The mango can make or break this dish. We happened to pick an amazing one, but I find that mangos and avocados are hit and miss. So, I will say this, good luck! I hope you pick a good one.
