This Mango Slaw is a great side dish/salad that you can throw together in no time! With chopped mango and a little Sriracha, it's the ultimate mix of sweet and spicy.
Prep Time10 minutesminutes
Total Time10 minutesminutes
Ingredients
3tablespoonsplain greek yogurt, or sour cream
3tablespoonslight mayo
1teaspoonSriracha, or more depending on your spice level
2limes, juiced
½teaspoonkosher salt
1(16 oz) packagecoleslaw mix
1heaping cupshredded purple cabbage
1cupfresh cilantro
½smallred onion, thinly sliced
2mangos, peeled and finely chopped
Instructions
In a small bowl, whisk together greek yogurt, mayo, Sriracha, lime juice and kosher salt. Set aside.
In a large bowl, toss together coleslaw mix, purple cabbage, cilantro, red onion and mango.
When ready to serve, toss coleslaw mix with dressing until evenly coated. Serve immediately!
Notes
Store: Keep slaw in an airtight container in the fridge for up to 3 days. Drain any excess juice before serving and then give it a good stir.Make Ahead: I like my coleslaw cool and crispy! If you want to prep the salad ahead, store the fresh slaw ingredients and the dressing separately in the fridge. When it’s time to enjoy, quickly mix them together.No Cilantro? Some folks don’t like cilantro. I’m not one of them but if you are, try subbing parsley or even green onions in place of cilantro.Add Jicama: Mango and jicama are a great pairing. Feel free to cut up a fresh jicama and add it to the slaw for an extra juicy and crisp bite.Veggie Slaws: Grocery stores have been carrying more and more types of slaw. You could try this with a bag of broccoli slaw or rainbow slaw and it would still be just as good!Extra Spicy: If you want to add more heat, try adding a sliced jalapeño or Serrano pepper.Thin Slices: No one wants a big chunk of red onion. Slice your veggies into thin, even slices for the best bite.