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Mango Cucumber Summer Slaw

Mango Cucumber Summer Slaw: A Fast, Refreshing Delight

Mango Cucumber Summer Slaw is a refreshing salad combining sweet mango and crunchy cucumber, perfect for summer picnics.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Salads
Cuisine: American
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Slaw
  • 1 Cucumber Julienned
  • 1 Ripe Mango Chopped
  • 2 cups Shredded Cabbage
  • 2 Baby Bell Peppers Sliced
  • 1 Jalapeño Pepper Finely chopped
  • 1 handful Mint or Cilantro Chopped
For the Dressing
  • 3 tbsp Sesame Oil
  • 1 tsp Kosher Salt
  • 3 tbsp Rice Vinegar
  • 2 tbsp Fresh Lime Juice
  • 1 tbsp Honey or Granulated Sugar
  • 2 tsp Sesame Seeds
  • 2 tbsp Coconut Aminos (or Soy Sauce)

Equipment

  • Mixing bowl
  • whisk
  • Measuring Spoons
  • Knife
  • Cutting board

Method
 

Preparation Steps
  1. In a small bowl, whisk together sesame oil, kosher salt, rice vinegar, lime juice, honey, sesame seeds, and coconut aminos. Allow to sit for about 2 minutes.
  2. In a large mixing bowl, julienne the cucumber, mango, and baby bell peppers. Add the shredded cabbage, jalapeño, and chopped mint or cilantro.
  3. Pour the prepared dressing over the chopped vegetables and gently toss with forks or salad tongs for about 2 minutes, ensuring even coating.
  4. Serve immediately in a platter or individual bowls to enjoy fresh.

Nutrition

Serving: 1servingCalories: 120kcalCarbohydrates: 20gProtein: 2gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 300mgPotassium: 300mgFiber: 3gSugar: 5gVitamin A: 1500IUVitamin C: 70mgCalcium: 40mgIron: 1mg

Notes

Store leftovers in an airtight container for up to 1-2 days and keep the dressing separate to maintain crunchiness.

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