Mango Lime Confetti Slaw

Mango Lime Confetti Slaw


Mangoes add a tropical feel to any savory dish they’re added to. With no added oil, gluten-free and soy-free, this colorful slaw will fit into almost any diet.

The slaw is simple to make. Just combine mango pulp or fresh mango chunks into a food processor with lime juice and a few spices. Whirl it up and it’s ready to go. Okay, there are a few more steps, but it’s just about that easy.

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You can buy all your veggies pre-shredded and I did that for my radishes by using Dandy Radish MiniSticks. I used my food processor for the zucchini and carrots using my small shredding blade.

You can make this a main dish salad by adding some grilled tofu or tossing in some pre-cooked chickpeas or kidney beans. Both go great with the sweet and spicy Caribbean flavors. You can pretend you’re in a tropical paradise by drinking a frozen cocktail in front of the fan or your a/c. Happy summer!

Mango Lime Confetti Slaw

Mango Lime Confetti Slaw
  • 2 cups shredded carrots
  • 1½ cups shredded zucchini
  • 2 cups finely chopped green cabbage
  • 2 cups finely chopped purple cabbage
  • 2 (8 ounce) bags Duda Farm Fresh Dandy Radish MiniSticks
  • Dressing: Flesh from 2 mangos
  • zest and juice of 2 limes
  • ½ teaspoon salt
  • ½ teaspoon jerk seasoning
  • pinch hot pepper powder, optional
  1. Add the carrots, zucchini, cabbage and radishes to a large mixing bowl and set aside.
  2. Add the dressing ingredients to a food processor and process until smooth.
  3. Pour dressing over the veggies in and mix well.
  4. This keeps in the fridge for up to 4 days.

Mango Lime Confetti Slaw -


  1. says

    Thanks for this recipe! I’ve added it to the Farm Fresh Feasts Visual Recipe Index by Ingredient, a resource for folks who love to eat from the farm share.
    I appreciate it!

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