Raw Mango Cabbage Salad is a vibrant and refreshing dish that brings together bold textures and bright, tangy flavors. With shredded cabbage as the crunchy base and slices of raw mango adding a sharp citrusy bite, this salad is anything but ordinary. It is light, colorful, and packed with nutrients, making it perfect as a side dish or a healthy lunch on its own.
What makes this salad stand out is the use of raw mango. Unlike the sweet ripened fruit, raw mango is firm and tart, offering a natural sourness similar to lemon or lime. When thinly sliced or julienned, it pairs beautifully with crisp cabbage, bringing a zingy contrast that wakes up your taste buds. Raw mango is commonly used in Indian and Southeast Asian cooking to add brightness and depth to savory dishes.
The cabbage, often green or a combination of green and purple, gives the salad its satisfying crunch. It also holds up well to dressings and stays fresh for hours, making this salad an excellent make-ahead option. Add in some shredded carrots, red onion, and fresh herbs like cilantro or mint, and you have a salad that is full of color, flavor, and texture.
For the dressing, a simple mix of lime or lemon juice, olive oil or sesame oil, and a touch of salt, chili flakes, or honey brings everything together. It is light, zesty, and highlights the natural flavors of the vegetables without overwhelming them. A sprinkle of toasted peanuts or sesame seeds on top adds extra crunch and richness.
Raw Mango Cabbage Salad is perfect for summer meals, picnics, or any time you want something cool and refreshing. It is naturally vegan, gluten-free, and full of fiber and vitamins. Every bite is crisp, tangy, and satisfying.
Ingredients
- 1 raw mango peeled and grated
- 1 cup shredded cabbage
- 1/2 cup cilantro chopped
- 1/4 cup mint leaves chopped
- 1 green chili finely chopped
- 1 tbsp lemon juice
- 1 tbsp olive oil
- Salt and sesame seeds to taste
Instructions
- In a mixing bowl, combine grated raw mango, shredded cabbage, chopped cilantro, mint leaves, and green chili.
- In a small bowl, whisk together lemon juice, olive oil, and salt.
- Pour the dressing over the salad ingredients and toss well to coat.
- Let the salad sit for a few minutes to allow the flavors to meld together.
- Serve the raw mango cabbage salad chilled. Add sesame seeds according to taste.
This salad is so refreshing! Perfect for summer days. The mango adds just the right amount of tartness. Will make again!
Err… raw mango? Is that even a thing? I thought mangos are sweet? Not sure about this recipe.
Mango cabbage salad is a weird combo. But I thought I’d try it for fun. Guess what? I kinda liked it!
Glad you liked it! I thought it sounded strange too, but sometimes weird combos surprise you. 🍽️
Love this salad! I used red cabbage instead of green, and it turned out great. 10/10 would recommend!
Just sayin, I don’t know if salad is supposed to be this complicated??? 10 ingredients? C’mon!
Really simple and healthy. I added some diced avocado too, which made it creamier! Yum!
Too many ingredients lol. Just give me the mango and cabbage and I’m good!
I get what you mean! Sometimes less is more. A simple mango and cabbage can be refreshing too!
But the other ingredients give it flavor! Why would you skip them? You might miss out on something delish!
I tried making this, but it was too sour for me. Maybe I used a bad mango? Not sure I’ll do this again.
Nice recipe, but I didn’t have cilantro, so I used parsley. Still tasted good!
This is the tastiest salad I ever made! I added some grilled chicken on top and it was amazing!