Mango Lime Confetti Slaw

Mango Lime Confetti Slaw by Kathy Hester


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 in 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.

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 - above

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


  • Flesh from 2 mangos
  • zest and juice of 2 limes
  • ½ teaspoon salt
  • ½ teaspoon jerk seasoning
  • pinch hot pepper powder, optional

Add the carrots, zucchini, cabbage and radishes to a large mixing bowl and set aside.

Add the dressing ingredients to a food processor and process until smooth. Pour dressing over the veggies in and mix well.

This keeps in the fridge for up to 4 days.

Mango Lime Confetti Slaw - header


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