Tropical Cucumber Mango Slaw
This vibrant slaw combines crisp cucumber and sweet mango chunks tossed in a zesty lime dressing. The dish features a lively mix of textures—crunchy, tender, and juicy—with a fresh, colorful appearance, making it an ideal summer side or light meal.
Equipment
- Sharp knife
- Cutting board
- Mixing bowl
- Juicer or Lime Squeezer
- Spoon or tongs
Ingredients
- 1 large cucumber preferably seedless or peeled
- 1 large ripe mango peeled and diced
- 1/4 cup fresh lime juice about 2 limes worth
- 2 tablespoons honey or maple syrup for sweetness
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper freshly ground
- 1 cup green cabbage thinly sliced
Instructions
- Start by finely dicing the cucumber into thin half-moon slices, then place them in a large mixing bowl.1 large ripe mango
- Peel the mango, then cut into small, bite-sized cubes, and add them to the bowl with the cucumber.1 large ripe mango
- Juice fresh limes using a lime squeezer or your fingers, then pour the bright lime juice over the fruit mixture.1 large ripe mango
- Add honey or maple syrup to the bowl and drizzle it evenly over the fruit, balancing sweetness and acidity.1 large ripe mango
- Sprinkle salt and freshly ground black pepper over the mixture for seasoning, then toss everything gently to combine.1 large ripe mango
- Thinly slice the green cabbage into shreds and add it to the bowl, folding everything together to incorporate the crunch and color.1 large ripe mango
- Mix the slaw thoroughly until the dressing coats all ingredients evenly, and the vibrant colors meld together.
- Serve immediately or refrigerate for up to an hour to allow flavors to meld further and enjoy the fresh, zesty tropical slaw.
Notes
For added flavor, garnish with chopped fresh cilantro or a dash of chili flakes before serving.