Mango Cucumber Summer Slaw

Introduction & Inspiration

I’m always searching for bright, refreshing side dishes, especially as warmer weather approaches, and this Mango Cucumber Summer Slaw immediately caught my eye! The combination of crisp vegetables, sweet mango, fresh herbs, and a zesty, Asian-inspired vinaigrette sounded like the perfect antidote to heavy, creamy slaws. It promised a burst of color, texture, and flavor.

My inspiration came from wanting a versatile slaw that could complement a variety of main dishes, from grilled meats and burgers to tacos and wraps. I envisioned a slaw that was light, healthy, crunchy, and packed with fresh ingredients – a true celebration of summer produce.

My goal was to explore this specific recipe, highlighting the unique combination of julienned mango and vegetables tossed in a flavorful sesame-lime vinaigrette. It seemed like a fantastic way to create a side dish that was both incredibly delicious and visually stunning, perfect for potlucks, barbecues, or just adding excitement to a weeknight meal.

Let’s chop, whisk, and toss our way to this refreshing summer slaw!

Nostalgic Appeal / Comfort Food Connection

While this Mango Cucumber Summer Slaw boasts a modern, vibrant profile, it connects to the familiar comfort of coleslaws and fresh salads. Slaws, in their many forms, are a staple at picnics, barbecues, and potlucks, often evoking memories of casual gatherings and summer meals. This recipe offers a fresh, lighter take on that familiar side dish concept.

The combination of sweet fruit (mango) with crisp vegetables and a tangy dressing is reminiscent of other refreshing summer salads, providing a sense of familiar brightness.

The act of preparing fresh vegetables, whisking together a homemade vinaigrette, and tossing everything together feels grounded in the simple, satisfying traditions of home cooking and preparing food for sharing.

Even though the flavors lean towards Asian-inspired notes with sesame oil, coconut aminos, and fish sauce, the overall concept of a crunchy, refreshing slaw provides a comforting textural and culinary experience.

Homemade Focus (Freshness & Technique)

This Mango Cucumber Summer Slaw recipe is all about celebrating fresh ingredients and the simple techniques that make homemade salads shine. From carefully julienning the vegetables and mango to whisking together the flavorful vinaigrette, every step emphasizes freshness and quality.

I particularly appreciate the focus on the julienne cut in this recipe. While it requires a bit more effort than simple chopping or shredding, cutting the cucumber, mango, peppers, and cabbage into thin matchsticks creates a cohesive texture where all the ingredients mingle beautifully, ensuring a balanced bite every time. This technique highlights the care involved in homemade preparation.

Making the vinaigrette from scratch is another crucial homemade element. You’re combining distinct flavors – nutty sesame oil, tangy rice vinegar and lime juice, sweet honey, savory coconut aminos (or soy sauce), and umami-rich fish sauce – to create a dressing far more complex and fresh-tasting than any bottled version.

The entire process, from prepping the vibrant produce to tossing it with the homemade dressing, results in a slaw that bursts with freshness and showcases the rewarding results of simple, from-scratch cooking.

Flavor Goal

The primary flavor goal of this Mango Cucumber Summer Slaw is a vibrant explosion of sweet, tangy, savory, nutty, and slightly spicy flavors, complemented by a refreshing crunch from the julienned vegetables and herbs. It aims to be a light yet complex slaw that awakens the palate.

The ripe mango provides the dominant sweetness and a soft textural contrast.

The cucumber offers cool, refreshing crunch. Shredded cabbage adds a more classic slaw crunch. The baby bell peppers (or red bell pepper) contribute sweetness and color.

The jalapeño adds a touch of fresh heat (adjustable by removing seeds). The fresh mint and/or cilantro provide essential bright, herbaceous notes.

The vinaigrette ties everything together: sesame oil brings nutty depth; rice vinegar and lime juice offer tang and brightness; honey/sugar adds sweetness; coconut aminos/soy sauce provide savory umami; fish sauce adds complexity and saltiness; and sesame seeds contribute texture and nutty flavor.

The overall effect is a refreshing, multi-layered slaw that is simultaneously sweet, savory, tangy, nutty, herbaceous, and slightly spicy – a true flavor party!

Ingredient Insights

Let’s explore the vibrant cast of ingredients:

• Large cucumber: English or regular cucumbers work. Seeding before julienning prevents a watery slaw.
• Ripe mango: Should be firm enough to julienne but sweet. Provides the core fruitiness.
• Shredded cabbage: Green or Napa cabbage provides the classic slaw crunch. Pre-shredded mix works too.
• Baby bell peppers or 1 red bell pepper: Adds sweetness and color. Baby bells are convenient.
• Jalapeño pepper: Adds heat. Seeding and removing membranes controls the spice level.
• Mint and/or Cilantro: Crucial fresh herbs for brightness. Use one or both!

Vinaigrette:

• Sesame oil: Toasted sesame oil provides the characteristic nutty aroma and flavor.
• Kosher salt: Enhances all flavors.
• Rice vinegar: Provides mild, slightly sweet acidity.
• Lime juice: Adds bright, fresh citrusy tang. Freshly squeezed is best.
• Honey or granulated sugar: Balances the acidity and adds sweetness.
• Sesame seeds (black, white, or both): Add texture and nutty flavor. Toasting them briefly enhances flavor.
• Coconut aminos or soy sauce: Provides salty umami depth. Coconut aminos are a gluten-free/soy-free alternative.
• Fish sauce: Adds a pungent, savory, umami complexity characteristic of Southeast Asian cuisine. A little goes a long way! Vegetarian fish sauce exists, or omit if needed, possibly adding more soy/aminos.

The vinaigrette ingredients create a unique Asian-inspired flavor profile.

Essential Equipment

The most helpful tool here is for cutting the vegetables:

• A Mandoline slicer with a julienne blade (highly recommended): This makes creating uniform matchsticks from the cucumber, mango, and peppers much easier and faster.
• OR a very sharp chef’s knife and good knife skills: If julienning by hand.
• A large mixing bowl: For combining and tossing the slaw.
• A small bowl or jar with a lid: For whisking or shaking the vinaigrette.
• A whisk:
• A cutting board:
• Measuring cups and spoons.

A mandoline significantly speeds up the prep work.

List of Ingredients with Measurements

Here’s the complete list of ingredients, with precise measurements:

• 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
• ⅓ cup roughly chopped mint or cilantro, or both

Vinaigrette:

• ¼ cup sesame oil (toasted preferred)
• 1 tsp kosher salt
• 1 Tbsp rice vinegar
• 1 Tbsp lime juice
• ½ Tbsp honey or granulated sugar
• 1 Tbsp sesame seeds, black, white or both
• 1 Tbsp coconut aminos, or soy sauce
• ½ tsp fish sauce

These quantities make a generous bowl of slaw, perfect as a side for 4-6 people.

Prep all veggies, mango, and herbs before making the dressing.

Step-by-Step Instructions (Simple Assembly)

Let’s assemble this vibrant slaw:

1. Make the Vinaigrette:

• In a small bowl or a jar with a lid, combine all the vinaigrette ingredients: sesame oil, kosher salt, rice vinegar, lime juice, honey (or sugar), sesame seeds, coconut aminos (or soy sauce), and fish sauce.
• Whisk vigorously (or shake the jar) until the salt and sugar are dissolved and the dressing is well blended (emulsified).

2. Prepare and Combine Slaw Ingredients:

• Prepare all the vegetables, mango, and herbs as directed (seed and julienne cucumber, peel and julienne mango, shred cabbage, seed and julienne peppers and jalapeño, roughly chop herbs).
• Place all the prepared slaw ingredients (cucumber, mango, cabbage, bell peppers, jalapeño, mint/cilantro) into a large mixing bowl.

3. Dress and Toss:

• Pour the prepared vinaigrette over the ingredients in the large bowl.
• Gently toss everything together until the vegetables and mango are evenly coated with the dressing.

4. Serve:

• Serve the slaw immediately for the best crunch, or let it sit for 10-15 minutes for the flavors to meld slightly. Use as desired!

So quick and easy once the chopping is done!

Troubleshooting

Slaws are generally simple, but texture and balance are key:

• Problem: Slaw is watery or soggy.
  • Solution: Ensure cucumber was properly seeded, as seeds hold a lot of water. Don’t dress the slaw too far in advance, as the salt in the dressing will draw out moisture from the vegetables over time, making them less crisp. Patting julienned cucumber dry might help slightly.
• Problem: Dressing is too oily or separates quickly.
  • Solution: Whisk or shake the vinaigrette vigorously just before pouring it over the slaw to ensure it’s well emulsified. The ratio here seems balanced, but ensure accurate measurements.
• Problem: Slaw is too spicy.
  • Solution: Make sure you thoroughly removed the seeds and white membranes from the jalapeño, as that’s where most of the heat resides. Use less jalapeño next time or omit it entirely.
• Problem: Slaw is bland.
  • Solution: Taste the dressing before adding it and adjust salt, lime juice, or honey/sugar if needed. Ensure you used all the dressing components (especially fish sauce and sesame oil, which add significant flavor). Use fresh herbs.

Dress the slaw close to serving time for optimal crunch.

Tips and Variations

Let’s customize this vibrant slaw:

• Tip: Use a mandoline slicer for quick, easy, and uniform julienning – it makes a big difference in texture and appearance.
• Variation: Add other crunchy vegetables like julienned carrots, daikon radish, or snow peas.
• Tip: Toast the sesame seeds briefly in a dry skillet until fragrant to enhance their nutty flavor before adding them to the dressing.
• Variation: Add a protein like grilled shrimp, shredded chicken, or crispy tofu to make it a complete meal.
• Tip: Ensure the mango is ripe but still firm enough to hold its shape when julienned.
• Variation: Add chopped roasted peanuts or cashews for extra crunch and nutty flavor.
• Variation: Replace the honey/sugar with maple syrup or agave for different sweetness profiles. Omit fish sauce for a vegetarian/vegan version (may need a touch more soy/aminos for saltiness).

Endless possibilities to suit your taste!

Serving and Pairing Suggestions

This Mango Cucumber Summer Slaw is incredibly versatile.

Serving: Serve chilled or at room temperature.

Uses:

• Side Dish: Perfect alongside grilled chicken, fish (especially salmon or tuna), pork, barbecue ribs, or burgers.
• Topping: Excellent topping for tacos (especially fish or shrimp tacos), pulled pork sandwiches, burgers, or sliders.
• In Wraps/Pitas: Adds crunch and flavor inside wraps or pita pockets.
• On Salads: Use it as a component in larger green salads.
• Standalone: Enjoy a small bowl as a refreshing light lunch or snack.

Its bright flavors complement many savory dishes.

Nutritional Information

This slaw is packed with fresh vegetables and fruit. Nutritional information is approximate and depends on serving size and specific ingredients (e.g., honey vs sugar, soy vs aminos):

• Calories: 150-250 per serving (assuming 4-6 side servings)
• Fat: 10-18 grams (mostly healthy fats from sesame oil)
• Saturated Fat: 1-3 grams
• Cholesterol: 0 mg
• Sodium: 300-500+ mg (depends on salt, soy/aminos, fish sauce)
• Total Carbs.: 15-25 grams
• Dietary Fiber: 3-5 grams
• Sugars: 10-18 grams (from mango, honey/sugar, veggies)
• Protein: 2-4 grams

It’s relatively light and packed with vitamins and fiber from the fresh produce.

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Recipe Summary and Q&A

Let’s conclude with a summary and common questions:

Recipe Summary:

Mango Cucumber Summer Slaw is a refreshing salad featuring julienned cucumber, mango, cabbage, bell peppers, jalapeño, and fresh herbs (mint/cilantro). It’s tossed in a vibrant Asian-inspired vinaigrette made with sesame oil, rice vinegar, lime juice, sweetener, sesame seeds, coconut aminos (or soy sauce), and fish sauce.

Q&A:

Q: Can I make this slaw ahead of time? A: You can prep the vegetables/mango/herbs and the dressing separately up to a day ahead and store them refrigerated in airtight containers. Toss them together just before serving for the best texture and crunch.

Q: How long do leftovers keep? A: Once dressed, the slaw is best eaten within a day or two. The vegetables will soften over time due to the dressing. Store leftovers refrigerated.

Q: Is this recipe spicy? A: The spice level depends on the jalapeño. Remove all seeds and membranes for mild heat, or leave some in (or add more jalapeño/red pepper flakes to dressing) for more spice.

Q: Can I make this vegan/vegetarian? A: Yes! Simply omit the fish sauce (you may want to add a tiny bit more soy sauce/coconut aminos for saltiness) and ensure you use honey or sugar (not honey for strict vegans).

Q: What if I can’t julienne everything perfectly? A: Don’t worry! Thinly slicing or even finely shredding the vegetables will still result in a delicious slaw, just with a slightly different texture.