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.
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 coleslaw 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.
Step by step instructions
Just a few steps to make this mango coleslaw, and all are easy to do:
Step 1
Finely dice the cabbage and herbs, grate the carrot and cut the mango into small cubes. For some help on cutting mango, have a look at my version of the hedgehog method in my sweet mango coulis recipe post!
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.
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.
Frequently asked questions
Give it a very gently squeeze and it should 'give' a little under your finger tips.
That's up to you! Love a chunky slaw? Cut into larger pieces. Prefer a lighter option? Slice very finely (this will give the cabbage a softer texture as it soaks up the dressing too).
Definitely! Perhaps you may like to see my tahini dill salad dressing as an option.
More summer salads to enjoy
Fresh and light, salads are always perfect as either a summer lunch or a side dish. Perhaps you may like to see my pumpkin quinoa salad for a fall idea or my beet broccoli salad. Some recent recipes to enjoy:
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!
Tropical Mango Coleslaw
Equipment
- Grater
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.
- Please note that nutritional information is offered as a courtesy. It is auto-generated and should be understood to be an estimate.
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.
Katie Clark says
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.)
throughthefibrofog says
So glad you like it! Great for summer BBQs too I think.