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Mango Cucumber Summer Slaw

Mango Cucumber Summer Slaw That Will Refresh Your Day

Mango Cucumber Summer Slaw is the ultimate refreshing dish to beat the heat, combining sweet juiciness and crunchy veggies.
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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 large cucumber Provides structural crunch and hydration. Substitution: Zucchini can be used for a different flavor.
  • 1 ripe mango Adds sweetness and a tropical flavor. Substitution: Pineapple can be used for a similar sweetness.
  • 2 cups shredded cabbage Contributes texture and volume. Substitution: Kale can be used for added nutrients.
  • 1 cup baby bell peppers or red bell pepper Color and sweetness complement the salad. Substitution: Any bell pepper color will work.
  • 1 jalapeño pepper Adds a mild heat. Substitution: For less heat, omit or use a small amount of bell pepper.
  • 1 handful fresh mint or cilantro Enhances freshness and aroma. Substitution: Basil can be used for a distinct flavor.
For the Dressing
  • 3 tablespoons sesame oil Provides rich flavor. Substitution: Olive oil can be used for a lighter taste.
  • 1 teaspoon kosher salt Enhances all the flavors. Substitution: Sea salt is an alternative.
  • 2 tablespoons rice vinegar Adds acidity and brightness. Substitution: Apple cider vinegar can be used instead.
  • 2 tablespoons lime juice Freshens flavor. Substitution: Lemon juice can be used.
  • 1 tablespoon honey or granulated sugar Balances the acidity. Substitution: Agave syrup can be used for a vegan option.
  • 1 tablespoon coconut aminos or soy sauce Provides umami depth. Substitution: Tamari can be used for a gluten-free option.
  • 1 teaspoon fish sauce Adds a savory depth. Substitution: Omit for vegetarians or use a little more soy sauce.

Equipment

  • Mixing Bowl
  • Whisk

Method
 

Step‑by‑Step Instructions for Mango Cucumber Summer Slaw
  1. In a small bowl, whisk together the sesame oil, kosher salt, rice vinegar, lime juice, honey, and coconut aminos. Add fish sauce if desired. Mix until well-blended. Set aside.
  2. Combine the julienned cucumber, diced mango, shredded cabbage, chopped baby bell peppers, and finely chopped jalapeño in a large mixing bowl. Toss in fresh mint or cilantro.
  3. Pour the prepared dressing over the salad mix. Gently toss until fully coated in dressing.
  4. Serve immediately or chill in the refrigerator for about 10 minutes before serving.

Nutrition

Serving: 1servingCalories: 120kcalCarbohydrates: 14gProtein: 2gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 2gSodium: 300mgPotassium: 250mgFiber: 3gSugar: 6gVitamin A: 10IUVitamin C: 50mgCalcium: 2mgIron: 2mg

Notes

Use fresh ingredients for the best flavor and texture. Consider adding vibrant shredded carrots or experimenting with different herbs for unique twists.

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