Citrus Thai Mango Slaw

Power Cookies
March 2, 2017
Not Your Grandma’s Bean Salad
July 31, 2017

If you are looking for a fresh way to add in crunch for your favourite wrap, sandwich or taco, try this Citrus Thai Mango Slaw! It is colourful, crunchy, and bursting with bright acidic flavour! And it is healthful!

This salad uses simple, inexpensive vegetables:

Purple cabbage is a vegetable with a good shelf life, relative to other vegetables. One head of cabbage can feed 10-12 people – or can be enjoyed by fewer people over more meals. Cabbage is a cruciferous vegetable and has healthful phytonutrients that are associated with health benefits such as preventing some cancers and may help with managing your weight. If you are looking for a kitchen short cut, you could certainly use a pre-bagged coleslaw mix.

Cucumbers are about 95% water! This quality helps the cucumber to add in crunch and refreshing moisture.

Mango adds in a naturally sweet contrast to the cabbage and cucumber. It is full of vitamin A, vitamin C and also contributes to antioxidants, adding in nutritious punch to this salad. If you are looking for a kitchen short cut, you can use frozen, but thawed mango. If you didn’t have mango, you could certainly use chopped up apple or pear.

Fresh herbs used within a salad are a great way to add in flavour and freshness, as well as phytonutrients. In this case, I used Fresh Mint as a garnish but you certainly could include chopped fresh mint throughout the salad itself.

Many salad recipes that use cabbage often involve a rich and creamy dressing. This dressing packs a flavour punch, using a classic combination of fat-acid-sweet-salt. The sesame oil packs a flavour punch and has a flavour that is best enjoyed when mixed with other neutral flavoured oils.

I hope you enjoy it as much as we have in our house!

5 from 1 reviews
Citrus Thai Mango Slaw
Prep time
Total time
This is a bright way to add in crunch to your favourite sandwich, taco or wrap, or good enough to enjoy as its own side dish.
Recipe type: Salad
Serves: 8
  • ½ head small purple cabbage, shredded
  • ½ tsp sea salt
  • ½ English cucumber, julienne
  • ¼ purple onion, small dice
  • 2 cups mango, large dice
  • Fresh mint (garnish)
  • Vinaigrette:
  • Juice of 1 lemon & lime
  • 2 Tbsp soy sauce (reduced sodium; gluten-free if needed)
  • 2 tbsp neutral-flavoured oil
  • 2 tsp sesame oil
  • 2 tbsp maple syrup
  1. In a large bowl, place the shredded cabbage and sprinkle with sea salt.
  2. Add in remaining salad ingredients.
  3. In a small jar, mix together ingredients for the vinaigrette. Drizzle over salad and allow to marinate. Enjoy!

Kristyn Hall
Kristyn Hall
Kristyn Hall MSc, RD Nutritionist and Registered Dietitian Calgary, AB.

Leave a Reply

Your email address will not be published.