Spicy Mango Slaw

OG coleslaw is a mix of cabbage and carrots tossed in vinegar and mayo, but any produce can be turned into a refreshing slaw—including mango!

This slaw recipe uses two types of mango: green, unripe mango for crunchy texture, and sweet, ripe mango for juicy, floral flavors. For shredded cabbage, I used the savoy variety, but any cabbage will do. Just take note that red cabbage will have a denser—perfect for our red cabbage slaw—and more of a bite than green varieties.

In order to preserve the freshness of tender herbs, add them last, after the bulk of the slaw has marinated for 5 minutes. It’s up to you what herbs you want in your slaw, but I find that mint and cilantro work nicely for a brisky, summery feeling. Scallions, parsley, and basil are all great substitutes, though keep in mind scallions might be a bit more pungent than the others.

The spicy kick in this recipe comes from a finely minced jalapeño as well as a serving of spicy mayo. If your jalapeño is particularly weak, you can double up on the amount for a hotter result, or just squeeze in more sriracha for a quick fix. If your jalapeño is raising hellfire on your tongue, sprinkling in a little more sugar will help balance out the heat.

Once you’ve made this recipe, let us know how you liked it, and what you served it up with!