Introduction & Inspiration
When the weather turns warm and the days get longer, all I want are fresh, crisp dishes that feel light, colorful, and full of life.
This Mango Cucumber Summer Slaw is exactly that—a vibrant, refreshing mix of crunchy veggies, sweet mango, and a bright, tangy vinaigrette that pulls everything together.
It’s my go-to slaw for barbecues, burgers, wraps, or anytime I want a dish that feels as sunny as the day itself.
Nostalgic Appeal
This kind of slaw reminds me of every summer gathering I loved growing up—tables overflowing with bright salads, fresh produce, and those dishes you just couldn’t get enough of.
There was always something a little sweet, a little tangy, and super refreshing to balance out the heavier grilled foods.
This slaw brings back those memories in the best way, with a fresh and modern twist thanks to the mango, sesame oil, and lime.
Homemade Focus
What I love most about this Mango Cucumber Summer Slaw is how fresh and homemade it feels from the very first bite.
There’s no bottled dressing or shortcuts—just simple, real ingredients that you whisk together in seconds.
The vibrant veggies, juicy mango, and fragrant herbs all come together naturally, making this slaw taste like pure summer on a plate.
Flavor Goal
My flavor goal for this slaw was to strike the perfect balance between sweet, salty, tangy, and nutty.
The ripe mango brings a natural sweetness, the cucumber and cabbage add crunch, and the vinaigrette ties it all together with a savory, slightly tropical punch.
Every bite should feel crisp, refreshing, and full of exciting, lively flavors that make you want just one more forkful.
Ingredient Insights
Cucumber brings a cool, crisp bite that’s perfect for hot days.
Mango adds juicy sweetness and bright color that makes the slaw irresistible.
Shredded cabbage acts as the crunchy base, soaking up the dressing without wilting too fast.
Baby bell peppers bring sweet crunch and vibrant color, while a touch of jalapeño adds just enough heat to keep things interesting.
Fresh mint and cilantro add a bright, herbal pop that makes every bite feel even fresher.
The vinaigrette, made with sesame oil, rice vinegar, lime juice, honey, and a splash of coconut aminos, brings a nutty, tangy, slightly umami flavor that coats everything beautifully.
Essential Equipment
A sharp chef’s knife and a good cutting board make prepping all the julienned veggies quick and easy.
A large mixing bowl is essential for tossing everything together evenly.
A small bowl and a whisk are perfect for quickly blending the vinaigrette.
List of Ingredients with Measurements
For the Slaw:
- ½ large cucumber, split lengthwise, seeded, and julienned
- 1 ripe mango, peeled and julienned
- 2 cups shredded cabbage
- 6 baby bell peppers (or 1 red bell pepper), seeded and julienned
- 1 jalapeño pepper, seeded and julienned
- â…“ cup roughly chopped fresh mint or cilantro (or a mix of both)
For the Vinaigrette:
- ¼ cup sesame oil
- 1 teaspoon kosher salt
- 1 tablespoon rice vinegar
- 1 tablespoon lime juice
- ½ tablespoon honey or granulated sugar
- 1 tablespoon sesame seeds (black, white, or both)
- 1 tablespoon coconut aminos (or soy sauce)
- ½ teaspoon fish sauce
Step-by-Step Instructions
Step 1: Make the Vinaigrette
In a small bowl, whisk together the sesame oil, kosher salt, rice vinegar, lime juice, honey or sugar, sesame seeds, coconut aminos (or soy sauce), and fish sauce.
Whisk until everything is well combined and slightly emulsified.
Set aside while you prepare the slaw ingredients.
Step 2: Prepare the Vegetables and Mango
Julienne the cucumber, mango, bell peppers, and jalapeño into thin, matchstick-sized pieces.
Shred the cabbage finely if not already done.
Roughly chop the mint, cilantro, or a mixture of both.
Step 3: Assemble the Slaw
Place the shredded cabbage, julienned cucumber, mango, peppers, jalapeño, and herbs into a large mixing bowl.
Pour the vinaigrette over the top.
Step 4: Toss and Serve
Toss everything together gently but thoroughly until all the ingredients are evenly coated in the dressing.
Serve immediately for maximum crunch and freshness.
Step 5: Enjoy!
This slaw is delicious on its own, or piled high on burgers, sandwiches, wraps, tacos, sliders, or served as a bright, refreshing side dish.
Storage Instructions
Keep Fresh:
Store any leftover slaw in an airtight container in the refrigerator for up to 2 days.
The vegetables may soften slightly as they absorb the dressing, but the flavors will deepen beautifully.
Make Ahead:
You can prep the veggies and vinaigrette separately a day ahead.
Toss everything together just before serving for the freshest texture and taste.
Warm Up:
This slaw is meant to be served cold or at room temperature—no reheating needed.
Troubleshooting (FAQ)
Why is my slaw soggy?
If you dress the slaw too far in advance, the veggies can lose their crunch.
Dress it just before serving to keep it crisp and vibrant.
Can I use a different fruit?
Yes! Pineapple, peaches, or even thinly sliced apples would be delicious alternatives to mango.
What if I don’t like fish sauce?
You can skip it or replace it with a little extra soy sauce or coconut aminos for an all-plant-based version.
Can I make it spicier?
Of course! Leave some seeds in the jalapeño or add a second pepper for more heat.
Tips and Variations
- Add chopped peanuts or cashews for extra crunch and richness.
- Toss in a handful of shredded carrots for even more color and sweetness.
- Use napa cabbage or purple cabbage for a colorful twist.
- Add grilled shrimp or chicken to turn this into a full meal.
- Drizzle a little extra lime juice right before serving for even more brightness.
Serving and Pairing Suggestions
- Serve alongside grilled chicken, shrimp, or tofu for a light and flavorful meal.
- Pile onto fish tacos for a refreshing crunch.
- Pair with pulled pork sliders or burgers for the ultimate summer meal.
- Enjoy with a crisp, citrusy Sauvignon Blanc or a cold sparkling water with lime.
Nutritional Information
This Mango Cucumber Summer Slaw is packed with vitamins, antioxidants, and healthy fats.
The veggies provide fiber and hydration, the mango adds natural sweetness and vitamin C, and the sesame oil brings heart-healthy fats.
It’s a refreshing, nourishing dish that’s light but satisfying.
Mango Cucumber Summer Slaw
Description
Make this fresh Mango Cucumber Summer Slaw! A vibrant mix of crunchy veggies, sweet mango, and a bright sesame-lime vinaigrette—perfect for burgers, tacos, or light summer sides.
Ingredients
For the Slaw:
-
½ large cucumber, split lengthwise, seeded, and julienned
-
1 ripe mango, peeled and julienned
-
2 cups shredded cabbage
-
6 baby bell peppers (or 1 red bell pepper), seeded and julienned
-
1 jalapeño pepper, seeded and julienned
-
â…“ cup roughly chopped fresh mint or cilantro (or a mix of both)
For the Vinaigrette:
-
¼ cup sesame oil
-
1 teaspoon kosher salt
-
1 tablespoon rice vinegar
-
1 tablespoon lime juice
-
½ tablespoon honey or granulated sugar
-
1 tablespoon sesame seeds (black, white, or both)
-
1 tablespoon coconut aminos (or soy sauce)
-
½ teaspoon fish sauce
Instructions
Step 1: Make the Vinaigrette
In a small bowl, whisk together the sesame oil, kosher salt, rice vinegar, lime juice, honey or sugar, sesame seeds, coconut aminos (or soy sauce), and fish sauce.
Whisk until everything is well combined and slightly emulsified.
Set aside while you prepare the slaw ingredients.
Step 2: Prepare the Vegetables and Mango
Julienne the cucumber, mango, bell peppers, and jalapeño into thin, matchstick-sized pieces.
Shred the cabbage finely if not already done.
Roughly chop the mint, cilantro, or a mixture of both.
Step 3: Assemble the Slaw
Place the shredded cabbage, julienned cucumber, mango, peppers, jalapeño, and herbs into a large mixing bowl.
Pour the vinaigrette over the top.
Step 4: Toss and Serve
Toss everything together gently but thoroughly until all the ingredients are evenly coated in the dressing.
Serve immediately for maximum crunch and freshness.
Step 5: Enjoy!
This slaw is delicious on its own, or piled high on burgers, sandwiches, wraps, tacos, sliders, or served as a bright, refreshing side dish.
Storage Instructions
Keep Fresh:
Store any leftover slaw in an airtight container in the refrigerator for up to 2 days.
The vegetables may soften slightly as they absorb the dressing, but the flavors will deepen beautifully.
Make Ahead:
You can prep the veggies and vinaigrette separately a day ahead.
Toss everything together just before serving for the freshest texture and taste.
Warm Up:
This slaw is meant to be served cold or at room temperature—no reheating needed
Recipe Summary and Q&A
This Mango Cucumber Summer Slaw is everything I want in a warm-weather dish—crisp, colorful, tangy, a little sweet, and endlessly refreshing.
It’s easy to make, flexible to customize, and perfect for so many occasions.
If you try different variations or have questions about the recipe, I’d love to hear how you make it your own!
Call-to-Action
If you make this Mango Cucumber Summer Slaw, leave a comment and let me know what you think!
Save this recipe for your next barbecue, taco night, or light summer dinner, and share it with a friend who loves fresh, vibrant flavors.
Let’s keep creating bright, delicious meals together!