I love having healthy and tasty recipes in my bag of tricks that are versatile. It feels like it prolongs meal preparation for me, giving me more time to enjoy what I’m snacking on. And I can enjoy the taste again and again. If you’re like me and my family, you’ll love this flavorful mango salad because it can be eaten on sandwiches, tacos, with grilled proteins, or even on its own. You must try!
What you need to make Spicy Mango Slaw:
- Dairy-free or fat-free Greek yogurt
- Light mayonnaise
- Sriracha
- Rice vinegar or a fruit infused one like I always do!
- garlic powder
- salt and pepper to taste
- Bag of coleslaw or shredded cabbage
- Small peppers, diced
- Small mango, diced
- Bunch of spring onions, chopped
- Bunch of coriander, chopped
- Jalapeño, seeded and diced
How to Make Spicy Mango Salad:
I like to start this recipe by making the dressing first. Combine non-dairy or non-fat Greek yogurt, light mayonnaise, sriracha, rice vinegar, garlic powder, salt and pepper in the bottom of a large salad bowl. If you don’t want to use mayo in your dressing, simply swap in additional plain yogurt of your choice. The mayonnaise just adds a bit more richness, but extra yogurt is fine too. I use Kraft Avocado Mayo for this recipe. I also used jarred calabrian chiles instead of sriracha if you need to skip the garlic.
Next, add your salad ingredients to your large salad bowl: cabbage, peppers, mango, scallions, cilantro, and jalapeño. Aside from bagged coleslaw or shredded cabbage, most coleslaw ingredients require some prep. For all my cutting and chopping work, I LOVE Nakano knives. If you’ve been hanging out with me for a while you already know this, but they are my absolute favorites! Nakano knives make food prep so easy, especially on my chunky cutting board. If you are looking for new knives use my code LILLIE for 20% off your purchase.
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Since we are talking about food prep, the other super helpful tool is the Alligator Chopper. I personally don’t mind getting the groove of a good hand chop, but the alligator chopper can really speed things up when you need to move fast or have a lot of things to roll. Like a well-cut lettuce.
All you have left is to toss your flavorful mago slaw and season with additional salt and pepper to taste. Then it’s time for NOSH.
Gluten-free/dairy-free modifications
This Spicy Mango Salad recipe is naturally gluten-free. It’s packed with delicious fresh ingredients, but there are some dairy-free modifications that can be made. The dressing is made with yogurt to give the coleslaw a creamy texture. So choose your favorite yogurt. Dairy-free if you need it, or Greek yogurt if your stomach can handle dairy.
Serving suggestions:
Enjoy this flavorful mango slaw on pork or chicken sandwiches or stacked in tacos. I also love it as a salad with grilled protein.
Similar recipes:
Grilled Chipotle Chicken with Mango Cobb
Cauliflower Rice Bowl with Mango, Grilled Chicken and Light Chimmichurri
Sliced pork baguette with kale salad
Vegetarian Wrapped Turkey Burger with Green Goddess Slaw
Soy Ginger Salmon with Asian Coleslaw
Lighter BBQ Pulled Pork Sandwich with Cilantro Lime Slaw
Asian edamame salad
Spicy mango salad
If you loved this Spicy Mango Herb Recipe and are looking for more macro-friendly ideas, check out my cookbooks. They are full of so many goodies! I also love sharing recipes on Instagram and (I try) TikTok. So make sure you hang out with me. So we can enjoy our delicious (and healthy) meals together!
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- 1/2 Cup Dairy-free or fat-free Greek yogurt (120g)
- 1/4 Cup Light mayonnaise (60g)
- 2 tablespoon Sriracha (30g)
- 2 tablespoon Rice vinegar or a fruit infused one like I always do! (30g)
- 1/2 tsp garlic powder
- salt and pepper to taste
- 1 Pound Bag of coleslaw or shredded cabbage (550g)
- 1 Small peppers, diced (120g)
- 1 Small mango, diced (110g)
- 1 Bunch of spring onions, chopped (70g)
- 1 Bunch of coriander, chopped (40g)
- 1 Jalapeño, seeded and diced (35g)
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Combine the first six ingredients at the bottom of a large salad bowl to make the dressing.
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Add your coleslaw ingredients directly on top; Cabbage, peppers, mango, spring onions, cilantro and jalapeño.
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Throw well.
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Season to taste with additional salt and pepper.
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Enjoy this slaw on pork or chicken sandwiches or stacked in tacos. I also love it as a salad with grilled protein.
I’ve also used jarred Calabrian chiles instead of sriracha if you have to give up garlic.
MFP: Lillie eats and tells Spicy Mango Slaw
Portion: 116GFiber: 1.8GCalories: 69kcalFat: 3GProtein: 0.9GCarbohydrates: 8.6G