Mango Cashew Coleslaw
This Mango Cashew Coleslaw is a full-on produce party: crisp cabbage, juicy mango, colorful carrots, punchy red onion and buttery cashews, all tossed in a bright lime-soy dressing. It’s crunchy and juicy in all the right ways, with the perfect balance of sweet, tangy and savory flavors. Serve it at a picnic, pile it onto your patio table or bring it along to your next cookout.
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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 reach for apples to add fruity sweetness and crunch—my Apple Poppyseed Coleslaw and Chicken Coleslaw with Apples, Pecans & Apple Cider Vinaigrette are longtime favorites—but mango delivers a totally different experience. It’s soft, succulent and extra-sunny, making this colorful spin feel especially fun and fabulous.
What really makes this slaw sing is the 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. A splash of lime, rice vinegar and soy sauce ties everything together with a bright, savory 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 shrimp, burgers, tacos and just about anything coming off the grill.
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!
Now grab a fork and dig in. I hope this sunny slaw brings a bright burst of flavor to your next meal!
Give my Peach Pecan Coleslaw and Purple Super Slaw a try!
Mango Cashew Coleslaw
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.
Can’t wait to make this today!!!! Looks delicious and very healthy! Thankyou so very much for sharing this!!!
Hi Bren. Can’t wait to hear what you think! Please share your thoughts and suggestions after you’ve had a chance to make it. We hope you love it as much as we do.
—Team Joy
I made this tonight to go with grilled chicken. It was delicious! Next time o will use pre-cut mangoes (mine were a bit too ripe). I would also cut the recipe in half! It made a huge bowl(I had to put it in a cooking pot to mix it!)
Hi Kim. So glad you enjoyed it! And you’re totally right about it making a big batch…Joy often makes it for her family gatherings. And if she makes it for just her and her husband, they can eat it for days out of the fridge. She says she loves how it tastes when it sits in the fridge and the cabbage sops up all the marinade flavors.
—Team Joy
Do you put marinade on well ahead of serving it? Or just when about to serve it
Hi! It works both ways 🙂 If you want it super crunchy, add it right before serving. But I also love the leftovers over the following days straight from the fridge when it’s less crunchy and super flavorful. So really, either works!