A bright and refreshing mango slaw with crunchy vegetables and a tangy lime dressing, perfect as a light side dish for any meal.

2 ripe mangoes, peeled and diced

2 cups green cabbage, finely shredded

1 large carrot, grated

1 red bell pepper, thinly sliced

1/4 cup red onion, thinly sliced

1/4 cup fresh cilantro, chopped

3 tablespoons lime juice

2 tablespoons honey or maple syrup

1 tablespoon sesame oil

Salt and pepper to taste

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Place the diced mangoes, shredded cabbage, grated carrot, sliced red bell pepper, sliced red onion, and chopped cilantro in a large mixing bowl and toss until evenly combined.
In a small bowl, whisk together the lime juice, honey or maple syrup, sesame oil, salt, and pepper until smooth.
Pour the dressing over the slaw mixture and toss gently to coat without breaking the mango pieces.
Let the slaw sit for 5 to 10 minutes to allow the flavors to meld.
Serve chilled or at room temperature.

Add diced avocado for a creamier texture.

Include chopped nuts or seeds for extra crunch.

Sprinkle chili flakes or add jalapeño for heat.

Swap cilantro with parsley for a different herb flavor.

Use maple syrup instead of honey for a vegan option.

Store in an airtight container in the refrigerator for up to 2 days.

Toss before serving again as dressing may settle.