Introduction

Remember those picnics on sunny afternoons, the ones filled with laughter and the taste of something wonderfully fresh? This Purple Cabbage, Mango & Cranberry Slaw brings all those happy memories right back to your kitchen! It’s so incredibly easy to whip up, you’ll be wondering why you haven’t made it before. Perfect for a quick weeknight side dish or a show-stopping addition to your next potluck, this slaw is a true crowd-pleaser.

Why You’ll Love This Recipe

Fast: Ready in under 15 minutes, making it a lifesaver for busy evenings.
Easy: Minimal chopping and no cooking required. Seriously, it’s that simple!
Giftable: Imagine bringing a vibrant bowl of this to a friend’s BBQ – they’ll adore it!
Crowd-pleasing: The combination of sweet, tart, and fresh flavors is universally loved.

Ingredients

Let’s gather our goodies! You probably have most of these already.

4 cups shredded purple cabbage: This is our beautiful, vibrant base. You can buy it pre-shredded to save even more time!
1 large mango, peeled and diced: For that touch of tropical sweetness and sunshine. Make sure it’s ripe but still firm enough to hold its shape.
⅓ cup dried cranberries: These little gems add a lovely tart chewiness that balances the sweetness.
¼ cup sliced green onions: For a mild, fresh oniony bite.
¼ cup chopped cilantro (optional): If you’re a cilantro lover, this adds a bright, herbaceous note. If not, no worries!
2 tbsp olive oil: Our base for the dressing. A good quality extra virgin olive oil is nice here.
1 tbsp apple cider vinegar: This brings a little tang and helps our flavors meld.
1 tbsp lime juice: For a zesty, refreshing kick that brightens everything up.
1 tsp honey: Just a touch of sweetness to round out the dressing.
Salt and pepper to taste: The essentials to make all the flavors sing!

How to Make It

Get ready for the easiest, prettiest slaw you’ve ever made!

Step 1: Mix the Slaw Base
Grab a nice big bowl (the bigger, the better so you have room to toss!). Add your shredded purple cabbage, diced mango, dried cranberries, sliced green onions, and if you’re using it, the chopped cilantro. Give it a gentle stir just to get everything acquainted.
Step 2: Whisk Up the Dressing
In a small bowl or a jar, whisk together the olive oil, apple cider vinegar, lime juice, and honey. This is where the magic happens – all those tangy, sweet notes come together.
Step 3: Dress It Up!
Pour that delicious dressing right over the ingredients in your big bowl.
Step 4: Toss Gently
Now, using your favorite salad tongs or even just two spoons, gently toss everything together. You want to make sure every single bit of that colorful slaw gets coated in the dressing.
Step 5: Season to Perfection
This is your chance to make it truly yours. Taste a little bit and add salt and pepper until it’s just right for your palate. You might be surprised how much salt and pepper can enhance all those other flavors!

Substitutions & Additions

This recipe is wonderfully forgiving and open to your own creative touches!

Mango Swap: If mango isn’t in season or you can’t find a good one, diced pineapple or even crisp apple (like Honeycrisp or Fuji) would be lovely!
Nutty Crunch: Toasted slivered almonds, chopped pecans, or even pepitas would add a delightful crunch.
Spice it Up: A pinch of red pepper flakes in the dressing can give it a little warm kick.
Extra Veggies: Shredded carrots or thinly sliced bell peppers (any color!) would add more texture and nutrients.
Creamy Twist: For a creamier slaw, you could add a tablespoon or two of plain Greek yogurt or a light drizzle of mayonnaise to the dressing.

Tips for Success

A few little tricks to make this slaw even better.

Don’t Over-Toss: Be gentle when mixing, especially if your mango is very ripe, to avoid mushing it up.
Shredding Tips: If you’re shredding your own cabbage, a mandoline slicer is your best friend for uniform pieces. Otherwise, a sharp knife and some patience work wonders!
Prep Ahead: You can shred the cabbage and chop the green onions a day in advance and store them in separate airtight containers in the fridge. Dice the mango and make the dressing just before you’re ready to assemble for the freshest taste.
Let it Marinate (Optional): For an even deeper flavor, let the slaw sit for about 10-15 minutes at room temperature before serving. This allows the flavors to meld beautifully.

How to Store It

Leftovers are delicious!

Store any leftover slaw in an airtight container in the refrigerator. It’s best enjoyed within 2-3 days. The flavors will continue to deepen, and it still tastes wonderful! If it looks a little dry after sitting, you can always add another tiny splash of lime juice or olive oil before serving.

FAQs

Can I make this ahead of time?
Yes! You can prep the components ahead of time (shred cabbage, dice mango, make dressing) and combine them a few hours before serving for the best texture.
What can I serve this slaw with?
It’s fantastic with grilled chicken or fish, BBQ pulled pork, tacos, or as a vibrant side for any meal. It’s also a wonderful addition to sandwich fillings!
Does the purple cabbage get soggy?
Purple cabbage holds up pretty well! For the crispiest slaw, toss it with the dressing just before serving. If you’re making it a few hours ahead, the cabbage will soften slightly but still be delicious.