To say that I love slaw would be an understatement.
Pair it with a loaded burger, grilled mahi, or, my personal favorite, juicy pulled pork, and I’m a happy camper.
It’s such a perfect cacophony of flavors and textures- cool, creamy, crunchy meets salty, sweet, and a hint of sour.
On top of that, it is so versatile!
Sure, most cole slaws you order at local barbeque joints or burger shacks are loaded with sugar and my archenemies- mayonnaise.
I just can’t…
Don’t get me wrong…this staple of all Southern households has its time and place.
What Southern dip recipe doesn’t have mayo in it?
Not to mention the casseroles, sauces, and, heck, even desserts that use the confounding condiment.
It’s everywhere, in nearly every household fridge.
But the slightly sweet smell and consistency and odd way it kinda jiggles makes my stomach start to churn.
Let me be clear, though, cause many of y’all out there are raising your eyebrows, thinking to yourselves, “I know I’ve served her something that had mayo in it and she didn’t appear disturbed by it.”
I’m fine eating mayo if you don’t tell me it’s in something.
I just can’t bring myself to grab the stuff out of my fridge and cook with it. I’m not entirely sure why I even have it in my fridge come to think of it…maybe for my mom to use when she comes in town to visit McNugget.
So, you can see my conundrum…I love cole slaw. I DETEST mayo.
Where there’s a will, there’s a way!
With a little help from coconut milk yogurt, I can whip up a mean cole slaw that is 100% paleo, 100% vegan, and Whole 30 friendly for those of y’all on that journey.
And today’s slaw is studded with one of my favorite fruits- the mighty mango.
Mango in cole slaw?!?! You’ve really lost your marbles now!!!
Friends, get ready to have your fish taco, beef brisket, and burger nights officially ROCKED!!!
Over the past year, I’ve demonstrated to y’all that life is too short to eat boring slaw.
Frommy grilled pineapple slaw (SOOO good with my Asian pork burgers) to my autumn apple slaw (a perfect pair to my Apple Cider-Braised Roast), I’m not afraid to push the boundaries of the humble cole slaw salad.
Sure, I still use bagged slaw mixes (shredding all that cabbage=cabbage kitchen catastrophe) and a few simple ingredients to whip up a mayo-less dressing.
From there, it’s amazing what a handful of nuts or fresh herbs or chopped fruit will do to store-bought mixes.
Today’s recipe is foolproof.
First, whisk up your dressing in a medium mixing bowl. A lil lime juice and zest, a handful of Tajin (or salt with a little chili powder), and a dollop or two of plain coconut milk yogurt (or Greek yogurt if you’re a dairy dabbler) is all ya need. It probably took me more time to type that sentence than it will take you to assemble the dressing.
Next, chop up some mango. Don’t be intimidated by dicing up mango. You can always check out my tutorial if you need a lil encouragement. Or, you can buy already sliced mango from your refrigerated produce section and chop that up. Toss it in the bowl with the dressing.
Now, my favorite shortcut, are ya ready for this? Open a bag or two of already shredded slaw mix- whatever variety you like the best (I opt for broccoli slaw since too much cabbage makes McNugget Captain FussyPants)- and pour it into your bowl.
Finally, to make it extra fancy, toss in a handful of chopped cilantro. If you’re one of those people who can’t stand the stuff, just leave it out. No problem. You could add chopped basil instead for that clean freshness, too.
I absolutely LOVE the bright tanginess that mango lends to this slaw. It’s such a refreshing side dish, especially to a rich hunk of brisket or spicy fish tacos.
It is Taco Tuesday, after all….
However, it could easily become the main meal if you top it with grilled shrimp, chicken, or salmon.
Plus, it's one of those recipes that gets even yummier if it sits for a day or two. It should last in your fridge for 3ish days...after that the mango gets slimy and mushy and yucky.
Alrighty tootsie rolls, it’s time for y’all to roll on with your day and get your Mango Slaw on!
Healthy Happy Texan
I'm a Foodie, Fitness Instructor, and Follower of Christ. Add a passion for teaching others, dark chocolate, bacon, and dogs -- and that's me in a box.
Come on, let's live a little!