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Mango peanut slaw recipe

Mango peanut slaw recipe

1 rating

This mango and peanut slaw is big on tropical fruit flavours and interesting textures. Top with a homemade lime and sweet chilli dressing and you have a stunning side for barbecues or alfresco eating. See method

  • Serves 4 as a side
  • Takes 25 mins
  • 267 calories / serving
  • Healthy
  • Vegan
  • Dairy-free


  • 2 firm mangoes, peeled
  • 1 large carrot, scrubbed and julienned
  • 50g spring onions, thinly sliced
  • ¼ red cabbage, finely shredded
  • 1 red chilli, deseeded if you like, finely chopped
  • 15g fresh coriander, leaves picked
  • 40g roasted salted peanuts, roughly chopped

For the dressing

  • 1 lime, ½ juiced, ½ cut into wedges
  • 1½ tbsp sweet chilli sauce
  • 1½ tbsp reduced-salt soy sauce
  • 4½ tbsp crunchy peanut butter
2 of your 5-a-day and a source of fibre

Each serving contains

  • Energy

  • Fat

    15g 21%
  • Saturates

    2g 11%
  • Sugars

    19g 21%
  • Salt

    0.8g 13%

of the reference intake
Carbohydrate 21.7g Protein 8.7g Fibre 6.3g


  1. Put all the dressing ingredients (besides the lime wedges) in a bowl with 3 tbsp boiling water and stir well to combine. Set aside.
  2. Slice the bottom from each mango to give a firm base, then cut thin slices from a cheek until you reach the stone; repeat with each side. Cut the slices lengthways into 2mm strips, then add to a serving bowl with the carrot, spring onions, cabbage, chilli and most of the coriander. Toss to mix.
  3. Add the peanut dressing to the slaw and toss to coat. Scatter over the peanuts and remaining coriander leaves. Serve with the lime wedges for squeezing over.

See more BBQ sides

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