Ingredients
For the Dressing:
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup rice wine vinegar
- 1 tablespoon lime juice
- 1 tablespoon hot sauce
- 1/2 tablespoon honey
- 2 tablespoons olive oil
For the Slaw:
- 1/2 medium head purple cabbage, thinly sliced
- 1 large poblano, seeded and thinly sliced
- 1 large mango, thinly sliced
- 1 cup matchstick carrots
- 4 medium green onions, thinly sliced
- 1/3 cup cilantro, chopped
Instructions
- Make the Dressing: In a bowl, combine kosher salt, freshly ground black pepper, rice wine vinegar, lime juice, honey, hot sauce, and olive oil. Whisk thoroughly until the ingredients are well combined and the dressing is smooth.
- Prepare the Slaw: In a large mixing bowl, add the thinly sliced purple cabbage, poblano strips, mango slices, matchstick carrots, chopped cilantro, and thinly sliced green onions. Pour the prepared dressing over the slaw ingredients.
- Toss and Serve: Toss all ingredients together until the dressing evenly coats the slaw. Taste and adjust seasoning with additional salt and pepper if desired. Transfer the slaw to a serving bowl, garnishing with extra green onions, cilantro, and freshly ground black pepper before serving.
Notes
- Nutrition information provided is an estimate and intended for general guidance only.
- For added texture and flavor, consider topping with toasted nuts or seeds.
- This slaw pairs well with grilled meats or as a fresh complement to spicy dishes.
- Adjust the amount of hot sauce to control the level of heat.
- Use ripe mangoes for maximum sweetness and flavor.
- Prep Time: 25 mins
- Cook Time: 0 mins
- Category: Salad
- Method: No-Cook
- Cuisine: Mexican-inspired
- Diet: Vegetarian
