Red cabbage mango salad. It doesn’t get easier than this. Red cabbage, mango, lime zest and juice, fresh cilantro — plus a drizzle of olive oil and pinch of salt. That’s it. This simple tropical upgrade transforms modest winter cabbage into a flavorful side dish salad.
Inspired by Anna’s salad recipe with Shichimi Togarashi
This beautiful creation is from my dear friend Anna. 
It was her addition (among other delicious creations) to our “taco night” recently. This salad is terrific in soft tacos! Anna makes here version of this salad with a little twist. Her version has a secret spice included. Okay, maybe not so secret but definitely not well known. It’s called Shichimi Togarashi — also known as Japanese 7-spice mix, which typically includes red chilies, Japanese peppercorns, white and black sesame seeds, orange peel, ginger, and nori (seaweed). It’s one of those spices you can use to add a little spicy savory flavor to just about anything.
Tips for this Red Cabbage Mango Slaw
So knowing that Shichimi Togarashi spice goes well with this red cabbage mango salad, you could also add some fresh red chili to the mix. Or head to your nearest Asian food store and pick up some of this Japanese magic spice yourself.
And since this salad goes so well with guacamole loaded tacos, I’m willing to bet you could add some slices of avocado to it as well, and even some shredded chicken breast, if you feel so inclined. Or simply serve it as a delicious side dish for your next “Brotzeit”, or alongside grilled fish, or as a festive, colorful salad for your next family get together. Looking for a little extra crunch, top with a handful of unsalted, roasted cashews or peanuts!
Looking for other coleslaw recipes?
Try one of these quick and easy recipe ideas:
- Asian Coleslaw
- Red Cabbage Orange Salad with Cranberries & Herbs
- Kohlrabi, Grapefruit, and Red Cabbage Salad
Red Cabbage Mango Slaw
Ingredients
- 1 small red cabbage, shredded fine (3 1/2 cups)
- small drizzle extra virgin olive oil (optional)
- zest and juice from 1 organic lime, juiced (plus more, to taste)
- sea salt, to taste
- 1 mango (firm but ripe) peeled and diced or julienned
- 1 small bunch fresh cilantro, chopped
Method
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In a large bowl, combine the cabbage with the olive oil, lime zest, lime juice and salt. Let stand for 10 minutes.
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Add the mango and fresh cilantro, toss to combine. Taste and add more lime juice, if desired. Serve and enjoy.
Notes
- I like to use a mandolin to shred the cabbage, but a food processor with a shredding attachment also works fine.
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