Mango Slaw with Peanuts and Fresh Herbs
This vibrant Mango Slaw with Peanuts and Fresh Herbs is a crunchy, tangy, and slightly sweet salad perfect as a side dish or light main. Shredded cabbage and carrots form a crisp base, while ripe mango adds tropical sweetness. Toasted peanuts offer crunch and richness, and a handful of fresh herbs like mint and cilantro brighten everything up. Finished with a zesty lime-peanut dressing, it’s an ideal summer dish with Thai or Vietnamese flair.
Prep Time
- Prep time: 15 minutes
- Total time: 15–20 minutes
- Chill time (optional): 15 minutes
- Difficulty: Easy
- Diet: Vegetarion
Ingredients
Slaw Base:
1 medium ripe mango, peeled and julienned or thinly sliced
2 cups shredded green or Napa cabbage
1 cup shredded carrots
½ small red bell pepper, thinly sliced
2–3 spring onions, thinly sliced
⅓ cup roasted peanuts, chopped
½ cup fresh herbs (mix of cilantro, mint, Thai basil if available)
Dressing:
2 tablespoons lime juice (fresh)
1 tablespoon rice vinegar or white vinegar
1 tablespoon soy sauce or tamari (use tamari for gluten-free)
1 tablespoon honey or maple syrup (for vegan)
1 tablespoon peanut butter (optional, for creaminess)
1 teaspoon sesame oil
1 small garlic clove, finely minced
½ teaspoon chili flakes or 1 small chili, minced (optional)
Instructions
1. Prepare the Dressing:
In a bowl or jar, whisk together lime juice, vinegar, soy sauce, honey/maple syrup, peanut butter, sesame oil, garlic, and chili. Taste and adjust to balance sweet, salty, and sour.
2. Assemble the Slaw:
In a large bowl, combine shredded cabbage, carrots, red bell pepper, mango, and spring onions.
3. Toss with Dressing:
Pour the dressing over the slaw and toss well to coat.
4. Add Herbs and Peanuts:
Add chopped fresh herbs and half the peanuts. Gently toss again.
5. Garnish and Serve:
Top with remaining peanuts and a few fresh herb leaves. Serve immediately or chill for 15 minutes before serving.
Chef’s Notes & Tips
Mango Type: Use a ripe but firm mango (like Ataulfo or Tommy Atkins) to avoid mushiness.
Make-Ahead Tip: Prep veggies and dressing ahead, but mix right before serving to preserve crunch.
Add Protein: Top with grilled tofu, shrimp, or shredded chicken for a complete meal.
Nut-Free Version: Substitute sunflower or pumpkin seeds for peanuts.
Extra Crunch: Add thinly sliced cucumber or diakon radish.
Frequently asked questions FAQs
Q: Can I make this ahead of time?
A: Yes! Store the slaw and dressing separately. Combine just before serving for best texture.
Q: Can I make it spicier?
A: Definitely. Add more fresh chili, sriracha, or chili oil to the dressing.
Q: What herbs work best?
A: A combo of cilantro and mint is ideal. Thai basil adds a wonderful aromatic twist if available.
Q: Can I skip peanut butter in the dressing?
A: Yes, it’s optional. The dressing is still delicious without it—just lighter and tangier.
Q: Is this salad gluten-free?
A: Yes, if you use tamari or coconut aminos instead of regular soy sauce.
Nutritional Information
Calories: 210 kcal
Protein: 5 g
Total Fat: 11 g
Saturated Fat: 2 g
Carbohydrates: 25 g
Sugars (Natural + Added): 14 g
Fiber: 4 g
Vitamin C: 60% DV
Vitamin A: 80% DV
Iron: 8% DV