Mango Poblano Slaw is simple, fresh and incredibly flavorful. Thinly sliced purple cabbage, poblano, shredded carrot and ribbons of mango tossed with cilantro, green onions and a hot honey lime vinaigrette. Yields approximately 6 servings.
A fresh and flavorful slaw that is not only beautiful but healthy and colorful. Purple cabbage, matchstick carrots, thin strips of poblano poblano and mango ribbons are tossed in a simple hot (but not too hot) honey lime vinaigrette. Serve it with your favorite grilled main, in a rice bowl or tucked into lettuce wraps or tacos.
The combination of sweet mango and poblano with the bright citrusy sweet vinaigrette is pure perfection.
To Make This Mango Poblano Slaw You Will Need:
for the dressing:
- kosher salt – Enhances the flavors in the salad.
- freshly ground black pepper – This will add some subtle bite and flavor.
- rice vinegar – For tang and acidity.
- lime juice – Adds bright citrus flavor.
- honey – Lends sweetness and flavor.
- hot sauce – Adds tang and subtle flavor.
- olive oil – Lends richness and flavor.
for the slaw:
- purple cabbage – Lends crunch and color.
- carrots – For a pop of color and crunch.
- mango – Lends mix of peach, pineapple, and apricot with hints of honey and citrus.
- poblano – This adds crunch and a very very mild, approachable heat.
- green onions – Lends a mild onion flavor.
- cilantro – Gives the slaw bright flavor and color.
Make The Dressing:
In a bowl, measure and add 1/2 teaspoon kosher salt, 1/4 teaspoon freshly ground black pepper, 1/4 cup rice vinegar, 1 tablespoon lime juice (freshly squeezed), 1 tablespoon hot sauce, 1/2 tablespoon honey and 2 tablespoons of olive oil.
Whisk well to combine.
Make The Slaw:
Thinly slice 1/2 of a medium purple cabbage, 1 large mango and poblano, 1 cup matchsticks carrots, 1/3 cup cilantro – finely chopped, 4 green onions – thinly sliced, and add into a large bowl.
Pour the dressing over top.
Lastly, toss well to combine. Taste and season with more salt and pepper as needed.
Transfer to a serving bowl and top with extra green onions, cilantro and some freshly ground black pepper.
What Goes With Mango Poblano Slaw?
- Add it to fish or shrimp tacos.
- Serve in a rice bowl with chicken, beef or salmon.
- Tuck into your favorite lettuce wrap.
- A light side to any grilled meat or seafood.
Making This Slaw In Advance?
If making this slaw in advance, keep the dressing separate (at room temp) while storing the slaw in the fridge. Remove and toss together 20 minutes before serving.
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Mango Poblano Slaw
Ingredients
FOR THE DRESSING:
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup rice wine vinegar
- 1 tablespoon lime juice
- 1 tablespoon hot sauce
- 1/2 tablespoon honey
- 2 tablespoons olive oil
FOR THE SLAW:
- 1/2 medium head purple cabbage, thinly sliced
- 1 large poblano, seeded and thinly sliced
- 1 large mango, thinly sliced
- 1 cup matchsticks carrots
- 4 medium green onions, thinly sliced
- 1/3 cup cilantro, chopped
Instructions
MAKE THE DRESSING:
- In a bowl, measure and add 1/2 teaspoon kosher salt, 1/4 teaspoon freshly ground black pepper, 1/4 cup rice vinegar, 1 tablespoon lime juice (freshly squeezed), 1/2 tablespoon of both honey and hot sauce, and 2 tablespoons of olive oil. Whisk well to combine.
MAKE THE SLAW:
- Thinly slice 1/2 of a medium purple cabbage, 1 large mango and poblano, 1 cup matchsticks carrots, 1/3 cup cilantro – finely chopped, 4 green onions – thinly sliced, and add into a large bowl.
- Pour the dressing over top and toss well to combine. Taste and season with more salt and pepper as needed. Transfer to a serving bowl and top with extra green onions, cilantro and some freshly ground black pepper.
Notes
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