Mango coleslaw

  • 20 mins preparation
  • Serves 8
  • Print


Mango coleslaw
  • 1/2 cup good-quality whole-egg mayonnaise
  • 2 teaspoon white vinegar
  • 2 tablespoon water
  • 1/4 green cabbage
  • 2 carrots, peeled
  • 2 hard under-ripe or green mangoes, peeled and cheeks removed
  • 4 green onions (shallots), sliced finely on diagonal
  • salt flakes
  • ground white pepper


Mango coleslaw
  • 1
    Place mayonnaise, vinegar and water in bowl and whisk to combine.
  • 2
    Finely shred cabbage using a sharp knife. Cut carrots in half (about 10cm lengths). Using mandolin (or grater), julienne (or grate) carrot and mango.
  • 3
    Add cabbage, carrot, mango and green onion to bowl with dressing and toss to coat. Season with salt and pepper to taste. Toss and serve. Can be stored in an airtight container in the fridge for up to 3 days.


An under-ripe mango adds an element of fresh and summery sweetness to this Aussie classic.