Purple Cabbage Mango & Cranberry Slaw – A Colorful Crunch with a Sweet Twist
There’s something truly delightful about a slaw that’s both visually stunning and bursting with flavor. This Purple Cabbage Mango & Cranberry Slaw is the kind of dish that brightens any table—it’s vibrant, fresh, tangy, and slightly sweet all at once. With crisp shredded cabbage, juicy mango, and chewy cranberries, it’s a perfect combination of textures and tastes that feels as refreshing as it looks.
Whether you’re serving it as a summer side dish for barbecues, pairing it with grilled chicken or fish, or enjoying it as a light vegan lunch, this slaw delivers the perfect balance. The creamy, zesty dressing ties everything together, giving every bite that irresistible tang. It’s the kind of salad that makes even veggie skeptics go back for seconds.
Let’s create this colorful masterpiece step by step!
Ingredients:
- 4 cups shredded purple cabbage
- 1 large ripe mango, peeled and diced
- ½ cup dried cranberries
- ½ cup shredded carrots
- ¼ cup chopped fresh cilantro (or parsley)
- 2 green onions, thinly sliced
- ¼ cup chopped almonds or sunflower seeds (optional, for crunch)
For the Dressing:
- ½ cup mayonnaise (or vegan mayo)
- 2 tablespoons plain Greek yogurt (or coconut yogurt for dairy-free option)
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey or maple syrup
- Juice of 1 lime
- ½ teaspoon Dijon mustard
- Salt and black pepper to taste
Instructions:
- Prepare the vegetables: Shred the cabbage finely using a sharp knife or mandoline. Peel and dice the mango into small cubes. Slice the green onions and chop the cilantro.
- Combine the base: In a large mixing bowl, add shredded cabbage, mango, cranberries, carrots, green onions, and cilantro. Toss lightly to combine.
- Make the dressing: In a smaller bowl, whisk together mayonnaise, yogurt, apple cider vinegar, lime juice, honey (or maple syrup), Dijon mustard, salt, and pepper until smooth and creamy.
- Mix it all together: Pour the dressing over the cabbage mixture and toss until all ingredients are evenly coated.
- Add texture: Sprinkle chopped almonds or sunflower seeds on top for crunch.
- Chill and serve: Let the slaw rest in the fridge for at least 20 minutes before serving. This allows the flavors to meld beautifully and the cabbage to slightly soften.
Tips & Tricks
- Use ripe but firm mangoes: You want juicy sweetness, but the pieces should hold their shape when mixed.
- Adjust the sweetness: Add more honey or cranberries if you prefer a sweeter flavor, or an extra splash of lime for tang.
- Make it vegan: Use vegan mayo and maple syrup for a fully plant-based version.
- Meal prep tip: This slaw can be made ahead and stored in the fridge for up to 3 days—it actually tastes better as it sits!
Purple Cabbage Mango & Cranberry Slaw
Ingredients
Equipment
Method
- Shred cabbage and dice mango.
- Combine cabbage, mango, cranberries, carrots, cilantro, and onions in a large bowl.
- Whisk together all dressing ingredients until smooth.
- Pour dressing over slaw mixture and toss to combine.
- Top with nuts or seeds for crunch and chill before serving.
Notes
Variations
- Spicy Kick: Add a pinch of cayenne pepper or a chopped jalapeño to the dressing.
- Tropical Twist: Mix in pineapple chunks or papaya for an even more vibrant, fruity flavor.
- Asian Fusion: Replace the mayo with sesame oil and soy sauce, and top with toasted sesame seeds for a lighter, tangy twist.
- Cream-Free Option: Skip the creamy dressing and toss with olive oil, lime juice, and a drizzle of maple syrup instead.
Serving Suggestions
This slaw is incredibly versatile! Serve it alongside grilled meats like BBQ chicken, pulled pork sandwiches, or shrimp tacos for a fresh contrast. It’s also wonderful as a topping for burgers, wraps, or grain bowls.
For a lighter meal, serve it solo as a refreshing salad—it’s hearty enough thanks to the cabbage and mango combination. Pair it with a chilled drink, and you’ve got yourself a beautiful summer lunch that looks as good as it tastes.
Storage Information
Store leftover slaw in an airtight container in the refrigerator for up to 3 days. The flavors will deepen as it chills, though the cabbage may soften slightly. If you want to prep ahead, keep the dressing separate and mix just before serving for the best crunch.
FAQ
Q: Can I use green cabbage instead of purple?
A: Absolutely! Green cabbage works just as well—though purple adds that striking color contrast.
Q: How can I make it nut-free?
A: Simply skip the almonds or replace them with pumpkin seeds or crispy chickpeas for crunch.
Q: Can I make this dressing ahead?
A: Yes! The dressing can be made up to 3 days in advance. Store in a sealed jar and shake well before using.
History / Fun Facts
Purple cabbage, also known as red cabbage, has been cherished for centuries not just for its flavor but for its brilliant hue—thanks to natural pigments called anthocyanins, which change color depending on pH. Mangoes, on the other hand, are known as the “king of fruits” in many tropical countries and bring an exotic sweetness that perfectly complements tangy or savory flavors.
When you combine these with tart cranberries and creamy dressing, you get a dish that’s both modern and timeless—an eye-catching blend of global influences that works for any season. It’s proof that healthy food doesn’t have to be boring—it can be vibrant, flavorful, and absolutely stunning on your plate.
