Jamaican Mango Slaw

Name: Jamaican Mango Slaw
Prep time: 15 min
Total time: 15 min
Yield: 4 servings
Ingredients: 2 cups green cabbage, shredded; 1 cup carrots, grated; 1 ripe mango, diced; 1/2 red bell pepper, thinly sliced; 1/4 cup red onion, thinly sliced; 1/4 cup fresh cilantro, chopped; 2 tablespoons lime juice; 1 tablespoon olive oil; 1 tablespoon honey; Salt and pepper to taste

Highlighted under: Authentic Food

I absolutely love creating fresh, vibrant salads, and this Jamaican Mango Slaw is one of my favorites! Packed with crunchy veggies and sweet, juicy mango, it's a delightful combination that brings a burst of flavor to any meal. The dressing is zesty and perfectly balances the sweetness of the fruit, making it a true crowd-pleaser. Whether you're enjoying it at a summer barbecue or as a refreshing side dish during the week, it adds a tropical twist that I can't get enough of!

Created by

Elin Matthews

Last updated on 2026-01-12T02:45:36.139Z

When I first tried Jamaican Mango Slaw on a trip to the Caribbean, I fell in love with the blend of fresh flavors and spices. I knew I had to recreate it! After some experimentation, I found that adding fresh lime juice really elevated the dressing, giving it that perfect balance of sweetness and tartness. I also love using a mix of cabbage and carrots for added crunch and color.

This slaw is not just a side; I’ve served it as a topping for tacos and grilled fish. The vibrant colors and flavors brighten up any dish. Remember, the key is to let it sit for a few minutes to allow the flavors to meld!

Why You'll Love This Recipe
Fresh and vibrant flavors that transport you to the Caribbean
Crisp veggies paired with sweet mango for a delightful texture
Quick and easy to prepare, perfect for any occasion

Choosing the Right Mango

Selecting a ripe mango is crucial for achieving the sweet and juicy profile that elevates this slaw. Look for mangoes that yield slightly to gentle pressure, indicating ripeness. The skin should be a vibrant blend of green and yellow, with no major blemishes. If your mango isn’t ripened yet, you can place it in a paper bag at room temperature for a couple of days to speed up the process.

In case you can’t find fresh mango, you can substitute it with canned or frozen mango. Just ensure the canned version is in juice rather than syrup, which can make the slaw too sweet. When using frozen mango, let it thaw and drain off any excess liquid before adding it to your salad to prevent it from becoming soggy.

Tossing Techniques

When combining the slaw ingredients, it's essential to toss gently but thoroughly. I recommend using your hands or a pair of salad tongs to ensure that every piece of vegetable is coated in the dressing. This step not only distributes the great flavors evenly but also preserves the crunch of your veggies. Take care not to overmix, which can lead to limp vegetables, undermining the slaw’s delightful texture.

After combining the slaw and the dressing, let it sit for about 5 minutes before serving. This resting period is vital as it allows the flavors to meld beautifully. However, if you plan to have leftovers, store the slaw without dressing to keep the components crisp. Dress it right before serving to maintain that refreshing crunch!

Ingredients

For the Slaw

2 cups green cabbage, shredded
1 cup carrots, grated
1 ripe mango, diced
1/2 red bell pepper, thinly sliced
1/4 cup red onion, thinly sliced
1/4 cup fresh cilantro, chopped

For the Dressing

2 tablespoons lime juice
1 tablespoon olive oil
1 tablespoon honey
Salt and pepper to taste

Instructions

Prepare the Vegetables

In a large mixing bowl, combine the shredded cabbage, grated carrots, diced mango, sliced red bell pepper, sliced red onion, and chopped cilantro.

Make the Dressing

In a small bowl, whisk together the lime juice, olive oil, honey, salt, and pepper until well combined.

Combine and Serve

Pour the dressing over the slaw mixture and toss everything together until evenly coated. Allow it to sit for about 5 minutes before serving for the flavors to meld.

Pro Tips

For added crunch, consider mixing in some toasted nuts or seeds, like sunflower seeds or walnuts. This slaw keeps well in the fridge for a day, making it great for meal prep!

Storage Tips

This Jamaican Mango Slaw can be stored in an airtight container in the refrigerator for up to 2 days. However, for ultimate freshness and crunch, I recommend consuming it within the first day. If you decide to make it ahead of time, keep the dressing separate and mix it in just before serving. This prevents the slaw from becoming soggy due to the moisture released by the vegetables and mango.

If you have leftover slaw that is already dressed, consider using it as a topping for tacos or grilled fish. The flavor combination will liven up your dishes, ensuring none of your hard work goes to waste. Just remember to eat the leftovers within a day or two for the best flavor and texture.

Serving Suggestions

This slaw pairs beautifully with grilled meats, especially jerk chicken or pork. The sweetness of the mango complements the spiciness of jerk seasoning, creating a harmonious balance. Serve it on the side or as a topping for your protein to elevate your meal further. You can also use it as a vibrant filling for wraps or sandwiches.

For an extra layer of richness, consider adding avocado slices on top just before serving. This addition will not only enhance the creaminess but also provide healthy fats. I personally enjoy sprinkling some toasted coconut flakes over the slaw for an even more tropical flair, making it a standout side for summer gatherings.

Questions About Recipes

→ Can I prepare this slaw in advance?

Yes, but for the best texture, it's recommended to add the dressing right before serving.

→ What can I substitute for mango?

You can use pineapple or apple for a different sweet flavor.

→ Is this slaw vegan?

Yes, all the ingredients are plant-based, so it’s a great vegan option!

→ Can this slaw be frozen?

It’s best enjoyed fresh, but if you need to freeze it, omit the dressing and don’t freeze the mango.