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, black pepper, rice wine vinegar, lime juice, honey, hot sauce, and olive oil. Whisk thoroughly until all ingredients are emulsified into a smooth vinaigrette.
- Prepare the Slaw: In a large bowl, combine the thinly sliced purple cabbage, poblano strips, mango ribbons, matchstick carrots, chopped cilantro, and sliced green onions. Pour the prepared dressing over the slaw and toss well to evenly coat all ingredients. Taste and adjust seasoning with additional salt and pepper if needed.
- Serve: Transfer the dressed slaw to a serving bowl. Garnish with extra green onions, cilantro, and a sprinkle of freshly ground black pepper to enhance flavor and presentation.
Notes
- Nutrition Disclaimer: All information presented is intended for informational purposes only and should be used as a general guideline.
- Adjust the hot sauce quantity to control the heat level according to your preference.
- This slaw is best served fresh but can be refrigerated for up to 1 day to allow flavors to meld.
- Using fresh, ripe mangoes will provide the best sweetness and texture.
- To reduce sodium, use low-sodium hot sauce and less kosher salt if desired.
- Prep Time: 25 mins
- Cook Time: 0 mins
- Category: Salad
- Method: No-Cook
- Cuisine: Mexican-inspired
- Diet: Gluten Free