This Mango Cashew Coleslaw is a total produce party! Crisp cabbage and juicy mango mingle with colorful carrots and a little red onion, then buttery cashews bring the crunch. I tie everything together by tossing it with a bright lime dressing with a savory splash of soy sauce. Bring it to your next picnic or cookout…or whip it up on an ordinary Tuesday.

A plate of Mango Cashew Coleslaw with shredded carrots, mango slices, and cashews, garnished with half a lime. Additional salad, lime halves, and cashews are visible nearby on a light surface.

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I’m a bit of a slaw addict, so there’s almost always a bag of coleslaw mix hanging out in my fridge—and you better believe I put it to good use! I often add chopped apples for sweetness and crunch—try my Apple Poppyseed Coleslaw and Chicken Coleslaw with Apples, Pecans & Apple Cider Vinaigrette as they’re longtime favorites—but mango delivers a totally different experience. It’s extra-sunny, making this spin feel fun and fabulous.

A bowl of Mango Cashew Coleslaw features sliced red onions, shredded carrots, purple and green cabbage, chopped cashews, and mango strips. Surrounding the bowl are a lime, red onion, extra cashews, and a cup of dark liquid.
A hand pours dressing into a bowl of Mango Cashew Coleslaw with shredded cabbage, carrots, red onion, purple cabbage, mango slices, and cashews. Lime, cashews, and a red onion are nearby.
A hand holding tongs prepares to mix a vibrant Mango Cashew Coleslaw in a large bowl with shredded cabbage, carrots, red onion, mango, and cashews. Ingredients and utensils are scattered across the surrounding surface.
A bowl of vibrant Mango Cashew Coleslaw with shredded carrots, purple cabbage, and mango, served with tongs. Surrounding items include cashews, a halved lime, red onion, a measuring cup with dressing, and a striped cloth.

What really makes this slaw sing is the complementary mix of flavors and textures. The mango brings juicy sweetness, the cabbage and carrots deliver plenty of crispness, and the roasted cashews add a buttery crunch (I loooove cashews!). A splash of lime, rice vinegar and soy sauce ties everything together with a bright finish.

Pair it with my BBQ Salmon Steaks, Grilled Teriyaki Chicken and Pineapple Skewers or Chipotle Black Bean Burgers. It’s also an easy sidekick for just about anything coming off the grill (think shrimp, burgers, chicken, you name it)…. and it’s scrumptious with tacos!

A plate of vibrant Mango Cashew Coleslaw featuring shredded cabbage, carrots, mango slices, cashews, and a lime wedge, with a fork on the side and a small dish of cashews nearby.

You can prep most of the slaw ahead of time—just wait to toss in the cashews until right before serving so they stay wonderfully crisp. And fellow cashew fans, don’t miss my Homemade Coconut Cashews and Spicy Cashew Dressing. I told you I love cashews!

I hope this mango slaw brings a burst of flavor to your next meal!

Try my Peach Pecan Coleslaw and Purple Super Slaw! 

A plate of Mango Cashew Coleslaw with shredded carrots, mango slices, and cashews, garnished with half a lime. Additional salad, lime halves, and cashews are visible nearby on a light surface.
(4.84 stars) 6 ratings

Mango Cashew Coleslaw

This colorful slaw combines crisp cabbage, juicy mango and buttery roasted cashews with a bright lime dressing. It’s a fabulous side for cookouts, picnics and everyday meals.
Yield: 10 cups
Prep Time: 10 minutes
Total Time: 10 minutes
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Ingredients
 

  • 14 to 16 oz bag shredded coleslaw mix, ~8 cups
  • 1 cup shredded carrots (or matchstick carrots)
  • 2 cups shredded purple cabbage
  • 2 mangos, julienned or cut into small cubes
  • ½ to 1 red onion, thinly sliced
  • 4 Tablespoons rice vinegar
  • 4 tablespoons lime juice
  • 4 tablespoons reduced-sodium soy sauce
  • ½ to 1 cup roasted cashews, roughly chopped

Instructions
 

  • In a large bowl, mix the coleslaw, carrots, cabbage, mango and onion. Add in the rice vinegar, lime juice and soy sauce, and toss to mix everything together. Right before serving, mix in the cashews. Will keep in fridge for up to 3 days.

Notes

To use frozen mango: You’ll need about 2½ to 3 cups of frozen mango chunks. Let them sit at room temperature for 15 to 20 minutes, until just soft enough to cut, then chop into smaller pieces (they’re much easier to chop partially frozen than fully thawed). Once fully thawed, drain off any liquid and pat dry with a paper towel so your slaw doesn’t get watery. Thawed mango is softer than fresh, so fold it in gently, ideally just before serving (leftovers will still taste great, just with a softer texture).• If you’re dairy-free, check the ingredient list carefully for any hidden milk products.
Author: Joy Bauer, MS, RDN, CDN

Nutrition Information per serving

Serving Size: 1 cupCalories: 80Carbohydrates: 11gProtein: 2gTotal Fat: 3g— Unsaturated Fat: 2.5g— Saturated Fat: 0.5gCholesterol: 0mgSodium: 260mgFiber: 2gTotal Sugar: 3g— Natural Sugar: 3g— Added Sugar: 0gVitamin C: 27mg
Nutrition information is calculated using a leading industry software. That being said, brands can vary, and there may be slight fluctuations in the numbers.
I’m hoping you loved this recipe! If you made it and want to share feedback, I’d be so grateful to hear from you. Please leave a review below or tag @joybauer on Instagram!