Dr Lydia Altini
It’s mango season! Combine the natural sweetness of ripe mango with crisp, colourful vegetables and a tangy oil-free dressing for a refreshing dish that feels like a taste of the Caribbean on a warm summer’s day. This vibrant mango coleslaw is light yet satisfying, the kind of salad that adds sunshine to any meal – whether served alongside grilled dishes, tucked into wraps, or enjoyed on its own.
The mango, vegetables and herbs are naturally rich in vitamin C, beta-carotene and polyphenols. Together, these ingredients create a colourful, fibre-rich salad that supports gut health, reduces oxidative stress, and delivers bold flavour – all without added oils. A simple, joyful way to eat more plants this summer.
Prep Time: 10 minutes
Ingredients:
3 cups green cabbage, shredded
3 cups red cabbage, shredded
1 cup carrots, shredded
½ red onion, finely chopped
1 large mango, diced
1/4 cup fresh parsley, finely chopped (extra for garnish)
Dressing:
3 tbsp white wine vinegar
2 tbsp water
1 tbsp pure maple syrup
1 tbsp lime juice
1 tsp Dijon mustard
Salt and pepper to taste
Instructions:
- Combine mango, vegetables and parsley in a large bowl.
- Add the dressing ingredients to a jar with a lid and shake to mix.
- Pour dressing over the salad and toss well.
- Cover and refrigerate for at least an hour before serving.
- Toss well again before serving.
- Serve garnished with parsley.