Coleslaw is something I look forward to at every barbecue and potluck I attend. It’s a versatile dish and one of the more fun sides to experiment with. I came to the idea for this Mango Radish Coleslaw recipe after trying to decide on a side for my Sweet Potato Black Bean Veggie Burger. The colorful coleslaw was a perfect pairing choice and totally hit the mark!
I’m a coleslaw connoisseur. One of my favorites that I’ve had recently was a Texas style coleslaw. It was vegan but spoke to traditional Texas BBQ. The slaw had notes of paprika and chili powder, corn, red pepper, and a few other ingredients I love! It was a bit on the sweet side but smoky and robust as well. I fully intend to re-create it at some point, but for now, it’s Spring! I’d wanted to try something that would pair well with lighter flavors and go with the season.
I wanted to do a sweet, light coleslaw that was different from the norm. Something almost like a salad, full of color and flavor that dominated the mayo, rather than the other way around. It’s my firm opinion that fruits and color are highly underutilized in the coleslaw scene (is there a scene? I made that up). Some mango and radishes were on hand, so I decided to go for a Mango Radish Coleslaw.
I always incorporate ingredients that can easily be substituted for vegan options—this Mango Radish Coleslaw is no exception. This delightful dish is a delicious side and a perfect for a light snack.
Mango Radish ColeslawPrint Recipe
- 2 cups angel hair cut cabbage/ slaw
- 2 medium mangos, diced
- 6 radishes, sliced
- 1 tbsp. honey or agave
- 1 tsp. Thai sweet chili sauce
- 2 tbsp. mayonnaise, veganaise, or avocado
- Juice of 1 lemon or 1/3 cup lemon juice
- 1 medium red pepper, diced
- Salt and pepper to taste
- Garnish: Cherry tomatoes
Slice your radishes, mangos, peppers, and grate your cabbage for slaw if you're making your own
Mix it all in a bowl, adding your dressings and seasonings last to toss