Bright, crunchy, and bursting with tropical sweetness, this Purple Cabbage, Mango & Cranberry Slaw is a show-stopping side or light meal. The vibrant purple cabbage provides a satisfying crunch, while juicy mango and tart cranberries add layers of flavor and color. Tossed in a tangy lime and apple cider vinegar dressing, this vegan slaw is perfect for picnics, barbecues, or a refreshing addition to any meal.
Why You’ll Love This Recipe
- Ready in just 15 minutes, no cooking required
- Vegan, colorful, and packed with nutrients
- Sweet, tangy, and crunchy all in one bite
- Perfect as a side dish, light lunch, or topping for tacos and sandwiches
- Easy to customize with your favorite add-ins
Ingredients
Slaw Ingredients
- Shredded purple cabbage (4 cups) – Crunchy and vibrant, full of antioxidants
- Mango (1 large, peeled and diced) – Sweet, tropical flavor that balances tart cranberries
- Dried cranberries (⅓ cup) – Chewy bursts of sweetness
- Green onions (¼ cup, sliced) – Mild onion flavor for freshness
- Chopped cilantro (¼ cup, optional) – Adds herbaceous brightness
Dressing Ingredients
- Olive oil (2 tbsp) – Smooth base for dressing
- Apple cider vinegar (1 tbsp) – Tangy, fruity acidity
- Lime juice (1 tbsp) – Bright citrus zing
- Honey (1 tsp) – Sweetens and balances flavors (use agave for vegan version)
- Salt & pepper – Essential seasoning
How to Make Purple Cabbage, Mango & Cranberry Slaw
Prepare the Slaw
- In a large bowl, combine shredded purple cabbage, diced mango, dried cranberries, green onions, and cilantro (if using).
Make the Dressing
- In a small jar or bowl, whisk together olive oil, apple cider vinegar, lime juice, honey (or agave), salt, and pepper until emulsified.
Toss and Chill
- Pour the dressing over the slaw.
- Toss thoroughly to ensure all ingredients are coated.
- Chill for at least 15 minutes to allow flavors to meld before serving.
Tips for Success
- For a vegan version, substitute honey with agave syrup.
- Toss the slaw gently to avoid bruising the mango or cabbage.
- Make ahead: Prepare the slaw in advance and give it a fresh toss before serving.
- Add extra crunch with sliced bell peppers, shredded carrots, or toasted seeds.
- Adjust acidity and sweetness to taste by adding more lime juice or a dash of sweetener.
Equipment Needed
- Large mixing bowl
- Small bowl or jar for dressing
- Knife and cutting board
- Spoon or tongs for tossing
Recipe Variations
- Spicy Kick: Add thinly sliced jalapeños or a pinch of red pepper flakes.
- Nutty Crunch: Toss in toasted cashews, almonds, or pumpkin seeds.
- Fruit Twist: Swap mango for pineapple, papaya, or apple slices.
- Herb Swap: Use fresh mint or basil instead of cilantro for a different aroma.
- Make it a Meal: Add cooked quinoa, chickpeas, or grilled tofu for a hearty salad.
Serving Suggestions
- Serve alongside grilled meats, seafood, or plant-based mains.
- Use as a topping for tacos, sandwiches, or wraps.
- Present as a colorful side dish for potlucks or holiday spreads.
- Garnish with extra cilantro or a wedge of lime for added freshness.
FAQs
Can I make this slaw ahead of time?
Yes, it can be made a few hours in advance. Toss gently before serving to refresh the textures.
Can I omit the mango?
Yes, but the tropical sweetness will be reduced. Consider substituting with pineapple or apple for a similar flavor profile.
Is this slaw gluten-free?
Yes, it is naturally gluten-free.
Can I use fresh cranberries instead of dried?
Fresh cranberries are more tart and firm; you may want to add a little sweetener if using them.
How long does it keep in the fridge?
Store in an airtight container for up to 2 days. Best served fresh.
Purple Cabbage, Mango & Cranberry Slaw
- Total Time: 15 minutes
- Yield: Serves 4-6
- Diet: Vegan
Description
A refreshing and vibrant slaw combining purple cabbage, mango, and cranberries, perfect as a side dish or light meal.
Ingredients
- 4 cups shredded purple cabbage
- 1 large mango, peeled and diced
- ⅓ cup dried cranberries
- ¼ cup sliced green onions
- ¼ cup chopped cilantro (optional)
- 2 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- 1 tablespoon lime juice
- 1 teaspoon honey
- Salt and pepper to taste
Instructions
- In a large bowl, combine cabbage, mango, cranberries, green onions, and cilantro.
- In a small jar or bowl, whisk together olive oil, vinegar, lime juice, honey, salt, and pepper.
- Pour dressing over slaw and toss well to coat.
- Chill for at least 15 minutes before serving to let flavors meld.
Notes
- For a vegan version, omit honey or substitute with agave syrup.
- Can be made ahead; toss before serving.
- Add bell peppers or jalapeños for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No cooking required
- Cuisine: Fusion
Final Thoughts
This Purple Cabbage, Mango & Cranberry Slaw is a refreshing, colorful, and nutrient-packed salad that adds vibrancy to any meal. Quick to prepare and full of sweet, tangy, and crunchy goodness, it’s a versatile side or light meal that’s perfect for any occasion. Enjoy the bright flavors, share it with friends, and savor every crisp, tropical bite!
