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Purple Cabbage Mango & Cranberry Slaw

A colorful and refreshing slaw made with shredded purple cabbage, juicy mango, tangy cranberries, and a creamy lime dressing.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 6 cups
Course: Salad, Side Dish
Cuisine: American, Tropical Fusion
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

Slaw Base
  • 4 cups shredded purple cabbage
  • 1 large mango peeled and diced
  • 0.5 cup dried cranberries
  • 0.5 cup shredded carrots
  • 0.25 cup chopped fresh cilantro
  • 2 tablespoons chopped green onions
  • 0.25 cup chopped almonds or sunflower seeds optional
Dressing
  • 0.5 cup mayonnaise or vegan mayo
  • 2 tablespoons Greek yogurt or coconut yogurt
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon honey or maple syrup
  • 1 whole lime juiced
  • 0.5 teaspoon Dijon mustard
  • salt and black pepper to taste

Equipment

  • Mixing bowls
  • Whisk
  • Cutting board
  • Chef’s knife

Method
 

  1. Shred cabbage and dice mango.
  2. Combine cabbage, mango, cranberries, carrots, cilantro, and onions in a large bowl.
  3. Whisk together all dressing ingredients until smooth.
  4. Pour dressing over slaw mixture and toss to combine.
  5. Top with nuts or seeds for crunch and chill before serving.

Notes

This slaw is best after resting for 20 minutes to let flavors meld.