Gluten-Free Thai Mango Slaw
By the Gluten Free Recipes team ·
This vibrant Thai Mango Slaw bursts with sweet, tart, and savory flavors, offering a refreshing crunch with every bite. Juicy mango, crisp vegetables, and a zesty dressing create a delightful side dish perfect for any meal.
At a glance: This easy salads and sides recipe yields 4 servings in about 30 minutes (10 min prep, 20 min cook). It uses 12 ingredients — including shredded cabbage, ripe mango, shredded carrots — and walks through 5 steps. Updated . Browse more salads and sides recipes or return to all gluten-free recipes.
Cross-Contamination Warning for Gluten-Free Thai Mango Slaw: When preparing this salads and sides recipe, exercise caution with ingredients like peanuts, as they can be processed in facilities that also handle gluten. Always check for gluten-free certification on packaged goods to prevent cross-contamination In a shared kitchen, avoid porous materials — wooden spoons, wooden cutting boards, and scratched non-stick pans can harbor gluten proteins even after washing. Prefer glass, metal, or silicone tools.
Gluten-Free Notes for Gluten-Free Thai Mango Slaw: This recipe is naturally free from gluten-containing grains. Ensure all purchased ingredients, such as peanuts or vinegars, are certified gluten-free.
Ingredients
- 3 cups shredded cabbage (green or a mix)
- 1 large ripe mango, julienned
- 1 cup shredded carrots
- 0.5 cup chopped fresh cilantro
- 0.25 cup chopped roasted peanuts (optional, for crunch)
- 2 tbsp extra virgin olive oil
- 2 tbsp lime juice
- 1 tbsp rice vinegar
- 1 tsp honey or maple syrup
- 1 clove garlic, minced
- 0.5 tsp salt
- 0.25 tsp red pepper flakes (optional, for heat)
Instructions
- 1
In a large mixing bowl, combine the shredded cabbage, julienned ripe mango, shredded carrots, and chopped fresh cilantro. Ensure the mango is tender and fragrant, and the vegetables are crisp to the touch.
- 2
In a separate small bowl, whisk together the extra virgin olive oil, lime juice, rice vinegar, honey or maple syrup, minced garlic, salt, and optional red pepper flakes. Continue whisking for about 1-2 minutes until the dressing is well emulsified and fragrant.
- 3
Pour the prepared dressing over the slaw ingredients in the large bowl. Gently toss everything together using tongs or your hands for about 2-3 minutes, ensuring all the vegetables and mango are evenly coated with the dressing.
- 4
Taste the slaw and adjust seasonings as needed, adding more salt, lime juice, or sweetener to achieve your desired flavor balance. If using, gently fold in the chopped roasted peanuts for added texture.
- 5
Allow the slaw to marinate for at least 10-15 minutes at room temperature, or chill in the refrigerator for up to 30 minutes before serving. This allows the flavors to meld beautifully and the vegetables to soften slightly, creating a more cohesive dish.
Nutrition (per serving)
Tips & Notes
- Use a good-quality extra-virgin olive oil here — the flavor comes through in simple recipes.
- Grate carrots fresh on the large holes of a box grater for the best moisture and texture in baked goods.
- Roasted garlic (400°F, 30–40 min in foil) gives a sweet, mellow flavor ideal for soups and sauces.
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