Words & Brush Recipe Corner: Mango Slaw

Mango Slaw

By Henny Shor, Jerusalem Post, August 16, 2025

https://www.jpost.com/food-recipes/article-864225

                                              Mango slaw. (credit: HENNY SHOR)

This slaw is summer in a bowl – bright, juicy mango, crunchy cabbage, fresh herbs, and a zesty citrus dressing. I discovered it years ago when I was collecting recipes for a cookbook in honor of my mother’s 70th birthday, and my cousin Shulamis submitted this recipe. I love the colorful crunch and fun tropical twist. 

Light and colorful, it’s just as happy piled onto BBQ chicken as it is served for Shabbat lunch, pairing effortlessly with almost anything and bursting with fresh, tangy flavor.

Yields 6 servings.

Ingredients: 

800 gr. purple cabbage, shredded 

4 scallions, thinly sliced

1 chilled mango, peeled and sliced

½ cup roasted slivered almonds

1 Tbsp. grated lemon zest

Dressing:

¼ cup olive oil

¼ cup orange juice

1 or 2 Tbsp. honey (to taste)

½ tsp. salt

Dash of pepper

Directions:

Peel the chilled mango with a vegetable peeler, then shred, grate, or slice it into thin strips and place in a large bowl. Add the shredded cabbage, scallions, and lemon zest. 

For the dressing: In a small bowl or jar, whisk together the olive oil, orange juice, honey, salt, and pepper. Taste the dressing and adjust the honey or orange juice to your liking. Refrigerate until ready to serve. 

Just before serving, add the roasted slivered almonds to the salad, pour on the dressing, and toss well.

Enjoy! 

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