Mango Cabbage Slaw with Toasted Cumin
Equipment
- Large Mixing Bowl You’ll need a bowl big enough to toss all the ingredients without spilling.
- Sharp knife and cutting board For slicing your mango, cabbage, and other veggies with precision.
- Vegetable peeler or box grater For the carrot.
- Small dry skillet To toast the cumin seeds and release their essential oils.
- Whisk and small bowl For combining the dressing.
- Tongs or salad tossers Makes mixing everything easier and more even.
Ingredients
Vegetables and Fruit
- 3 cups finely shredded green cabbage
- 1 cup finely shredded purple cabbage
- 1 ripe mango julienned or thinly sliced
- 1/2 red bell pepper thinly sliced
- 1/4 cup red onion very thinly sliced
- 1 small carrot grated
- 1/4 cup fresh cilantro leaves chopped
Dressing
- Juice of 2 limes about 1/4 cup
- 2 tablespoons olive oil
- 1 tablespoon honey or agave syrup
- 1 teaspoon Dijon mustard
- 1 teaspoon apple cider vinegar
- 1/2 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 teaspoon chili flakes optional, for a kick
Spice Element
- 1 teaspoon whole cumin seeds toasted in a dry pan
Optional but delicious
- 1 small jalapeño finely minced (for added heat)
- 1 teaspoon finely grated fresh ginger
Instructions
Prepare the Cabbage and Veggies
- Start by shredding the green and purple cabbage thinly—about the thickness of a dime. Peel and julienne the mango so that it resembles long thin strips. Slice your bell pepper and red onion very thin so they blend seamlessly into the slaw. Grate the carrot and chop the cilantro.
Toast the Cumin Seeds
- Place the cumin seeds in a dry skillet over medium heat. Toast for 1–2 minutes, shaking the pan occasionally. You’ll know they’re ready when they’re a shade darker and smell warm and nutty. Remove from heat immediately to prevent burning.
Make the Dressing
- In a small bowl, whisk together the lime juice, olive oil, honey (or agave), Dijon mustard, apple cider vinegar, salt, black pepper, and chili flakes. If you’re adding ginger or jalapeño, whisk them in here as well. Set aside.
Assemble the Slaw
- In a large bowl, combine all your vegetables and mango. Pour the dressing over the top and toss well using tongs or your hands. Sprinkle in the toasted cumin seeds last and toss again to evenly distribute their flavor.
Chill (Optional)
- While the slaw can be served immediately, letting it chill in the fridge for 15–30 minutes allows the flavors to meld and the cabbage to soften just slightly. Give it one last toss before serving.