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    Home » Recipes » Salads

    Published: Nov 18, 2019 · Modified: Mar 27, 2022 by Claire · This post may contain affiliate links. As an Amazon associate I earn from qualifying purchases · 2 Comments

    Tropical mango coleslaw

    This tropical mango coleslaw is a fun and fruity dish perfect for summer picnics, BBQs and potlucks. A tasty and very healthy slaw without mayo, it uses an oil-based dressing, and is vegan, gluten free and low histamine.

    tropical mango coleslaw in a brown bowl with herbs and pumpkin seeds next to it.

    If you love salads for summer as much as my family does, then you may also like to see my baked stone fruit caprese salad and my waldorf salad without mayo. Both simple but delicious!

    And for another slaw with a bit of a twist, my broccolini slaw is light and fresh, with a flavourful mint dressing.

    This mango slaw is a healthier version than most, focusing on fresh fruit and veg and without mayo. As well as being vegan, it is also AIP diet compliant if made without the black pepper or pumpkin seeds.

    Why this recipe is so good

    • Light and fresh – slaw always feels like a treat, but is actually packed with healthy ingredients.
    • Mayo free – this mango slaw is made without mayo, making it a touch healthier.
    • Easy to make – a simple recipe, with the main work being to dice and grate the cabbage and carrot. Perfect for a quick dish to make for summer occasions with friends and family.

    Ingredients

    For this recipe you will need fresh vegetables and fruit, and some pantry staples. The full ingredients list and their quantities are the recipe card, but some notes:

    • Red and white cabbage – use fresh, and dice fairly finely (unless you prefer it chunky of course) so that it can soften from the oil and vinegar dressing.
    • Mango – you need a ripe mango for the full sweetness that is so delicious.
    • Mint and coriander / cilantro – dice finely, and add the amount to taste preference.
    • Apple cider vinegar - swap out for white distilled vinegar if you prefer a lower histamine option (see recipe card for more detail).

    Variations to the recipe

    If you prefer to use only white cabbage, that will still work well.

    Not a fan of coriander? Swap out for more mint and a little parsley instead.

    If you aren’t on a low histamine diet, or can tolerate citrus, then a squeeze of lime in the dressing is good.

    overhead view of a plate of red and white cabbage and carrot, bowls of green onion, pumpkin seeds, olive oil, apple cider vinegar, and a mango and herbs.

    Step by step instructions

    Step 1

    Finely dice the cabbage and herbs, grate the carrot and cut the mango into small cubes. For a tutorial on the ‘hedgehog’ way of cutting mango, this post by BBC Good Food is helpful.

    Step 2

    Combine the oil and vinegar in a small bowl, along with the salt and black pepper (if using) and stir or whisk to combine.

    Step 3

    Combine all the ingredients in a bowl, and then drizzle over the dressing. Stir to combine and garnish with green onion and pumpkin seeds, if using.

    diced cabbage, carrot and herbs on a wooden board.
    oil dressing in a glass bowl.
    glass bowl of coleslaw.

    Recipe tips and notes

    • Unless you prefer a chunky slaw, dice the cabbage fairly finely, so it less ‘heavy’ and fibrous. A finer dice will also help it soften from the oil and vinegar dressing.
    • Prepare the slaw just before serving if possible, as the cabbage and carrot can discolour fairly quickly.
    • Adjust the amount of dressing to preference. You may wish to add more than stated in the recipe card if you prefer a 'wetter' slaw.
    tropical mango coleslaw in a brown bowl with fresh herbs next to it.

    More summer salads to enjoy

    Fresh and light, these salads are perfect as either a summer lunch or a side dish:

    • Beetroot broccoli salad
    • Kale apple slaw
    • Pear and fennel salad
    • Turkey pasta salad (without mayo)

    I’m always in the kitchen, so come join me on Instagram, Facebook and Pinterest to be the first to hear of new recipes. And please do leave a star rating if you tried the recipe!

    brown bowl of tropical mango coleslaw with mint next to it.

    Tropical mango coleslaw

    Claire
    This tropical mango coleslaw has the traditional ingredients of cabbage and carrot, but adds some extra fruity flavour with delicious mango. Instead of a heavy mayonnaise it it has a lighter oil and vinegar dressing, with fresh mint and green onion. Serves 6 as a side-dish.
    5 from 2 votes
    Prevent your screen from going dark
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    Prep Time 10 mins
    Total Time 10 mins
    Course Dinner, Lunch, Salad, Side Dish, Snack
    Cuisine American, British
    Servings 6 servings

    Ingredients
      

    • ½ small red cabbage finely diced or shredded
    • ½ small white cabbage finely diced or shredded
    • 1 mango diced
    • 1 green onion finely sliced, optional
    • small handful fresh mint leaves finely diced
    • small handful fresh cilantro / coriander finely diced
    • 1 carrot grated
    • 1 tablespoon pumpkin seeds optional
    • 1 tablespoon extra virgin olive oil
    • ½ teaspoon apple cider vinegar or white distilled vinegar
    • pinch salt
    • pinch black pepper optional

    Instructions
     

    • Dice the mango, cabbage, mint and cilantro. Grate the carrot. Combine in a bowl.
    • Make the dressing by combining the oil, vinegar, salt and pepper (if using). Stir or whisk to combine. Drizzle over the slaw and stir to combine. Garnish with pumpkin seeds and green onion, if using.
    • Serve immediately and enjoy!

    Notes

    • Dice or shred the cabbage fairly finely, as this will help it soften better from the dressing.
    • Prepare just before serving as the cabbage and carrot can discolour fairly quickly.
    • Vinegar is tricky on a low histamine - see below for 'scores' on the SIGHI list. Some people aren't able to tolerate vinegar at all. I suggest reducing the olive oil if you cannot use vinegar.
    • If you don't follow a low histamine diet, a squeeze of lemon or lime juice would work nicely.
     

    Swiss Interest Group Histamine Intolerance (SIGHI) food compatibility list for histamine

    All ingredients score 0 on the SIGHI list, with the exception of:
    • apple cider vinegar, which scores 1. For a 0 rated product, white distilled vinegar is a great option.
    • mango, which scores 1. It has a ? as a liberator. The SIGHI list states that it is often well tolerated.
    • green onion isn't rated. You can swap out for white onion, which scores 0.
    • black pepper, which is optional, scores 2. The SIGHI list states that small amounts are tolerated.
    Tried this recipe?Let us know how it was!
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    Comments

    1. Katie Clark says

      July 26, 2020 at 3:32 pm

      Such a fresh, summer salad! Wonderful as a side, but also great for a topping on a sandwich/burger. (If you don't eat it right away, I'd keep the mango out until your ready to eat.)

      Reply
      • throughthefibrofog says

        July 26, 2020 at 8:58 pm

        So glad you like it! Great for summer BBQs too I think.

        Reply

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    Recipe Rating




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    Hi, I’m Claire. After a diagnosis of MCAS I began to follow a low histamine diet, which has helped me manage my symptoms. Here I hope to show that a restrictive diet can still be full of flavourful meals, and help you enjoy being creative in the kitchen.

    More about me →

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    Please see my disclaimer. I am not a doctor or healthcare professional. All posts are for informational purposes only and do not constitute medical advice in any way.

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