Mango Cucumber Slaw

Mango Cucumber Slaw is the kind of bright, crunchy side dish that makes an entire meal feel fresher. Sweet mango, cool cucumber, crisp cabbage, carrot, and red bell pepper are tossed with cilantro and mint, then finished with a lively lime-ginger sesame dressing. The balance is what makes this slaw special: juicy fruit, sharp citrus, mild savory depth, and just enough toasted sesame to bring everything together.

It comes together quickly, requires no cooking, and stays light without tasting plain. Serve it beside grilled chicken, fish, shrimp, tacos, or burgers, or add it to wraps and rice bowls for extra crunch. The key is using a ripe but firm mango and folding it in near the end, so every piece keeps its shape. Fresh, colorful, and wonderfully versatile, this is a simple slaw with plenty of personality.

Recipe Yield: 6 servings

INGREDIENTS

Slaw:
1 large English cucumber, cut into thin matchsticks and patted dry
1 large ripe but firm mango, peeled and cut into thin matchsticks
3 cups thinly shredded napa or green cabbage
1 cup thinly shredded red cabbage
1 medium red bell pepper, thinly sliced
1 medium carrot, peeled and cut into thin matchsticks
3 scallions, thinly sliced
1/3 cup loosely packed fresh cilantro, roughly chopped
2 tbsp fresh mint, roughly chopped
1 tbsp toasted sesame seeds

Lime-Ginger Sesame Dressing:
3 tbsp fresh lime juice
2 tbsp unseasoned rice vinegar
2 tbsp avocado oil or other neutral oil
1 tbsp honey
2 tsp toasted sesame oil
2 tsp low-sodium soy sauce
1 tsp finely grated fresh ginger
1 small garlic clove, finely grated
1/4 tsp kosher salt

INSTRUCTIONS

1. Make the dressing:
Whisk the lime juice, rice vinegar, avocado oil, honey, sesame oil, soy sauce, ginger, garlic, and salt until well combined.

2. Build the slaw:
Add both cabbages, bell pepper, carrot, and scallions to a large bowl. Toss gently to distribute everything evenly.

3. Dress the vegetables:
Pour about three-quarters of the dressing over the cabbage mixture and toss well. Let stand for 5 minutes so the cabbage lightly softens while staying crisp.

4. Add the cucumber and mango:
Gently fold in the cucumber, mango, cilantro, mint, and sesame seeds. Add the remaining dressing as needed and toss just until evenly coated.

5. Finish and serve:
Taste and adjust with an extra squeeze of lime or small pinch of salt if needed. Serve immediately or chill briefly before serving.

Helpful Tips to Perfect This Recipe

• Choose a firm-ripe mango: The mango should be sweet but still firm enough to cut cleanly into matchsticks. An overly soft mango can break apart while tossing.
• Control cucumber moisture: English cucumber is naturally well suited to this slaw, but if yours has a particularly watery center, scrape out the softest seeds before slicing and pat the matchsticks dry.
• Give the cabbage a head start: Letting the cabbage, pepper, and carrot sit with the dressing for 5 minutes before adding the cucumber and mango seasons the vegetables while helping the fruit and cucumber stay fresh and crisp.
• For make-ahead slaw: Prep the vegetables and dressing separately and refrigerate them. Add the mango, cucumber, herbs, sesame seeds, and dressing shortly before serving for the freshest result.