Name: Mango Cranberry Slaw Recipe for a Bold Summer Crunch
Prep time: 15 min
Total time: 15 min
Cuisine: Fusion
Ingredients: 4 cups shredded purple cabbage; 1 ripe mango, peeled and thinly sliced; 1/3 cup dried cranberries; 2 green onions, chopped; 1/4 cup fresh cilantro, chopped; 2 tablespoons sunflower seeds (optional); 2 tbsp apple cider vinegar; 1 tbsp lime juice; 1 tbsp honey or maple syrup; 2 tbsp olive oil; Salt & black pepper to taste

Jump to Recipe

There’s something magical about a bowl full of color, crunch, and sunshine—especially on a hectic summer day. That’s exactly what this Mango Cranberry Slaw brings to the table.

As a busy mom and home cook, I’m always hunting for that one dish that’s easy, healthy, and still gets a “wow” at the table. This vibrant slaw checks every box. It’s a bold summer crunch wrapped in sweet mango, tangy cranberries, and zesty goodness.

Whether you’re packing a colorful picnic salad or prepping a purple cabbage side dish for your next BBQ, this one’s a keeper.

Why You’ll Love This Mango Cranberry Slaw

This Mango Cranberry Slaw is summer in a bowl—bright, zesty, and ready in just 15 minutes.

It’s a lifesaver when time is tight, but you still want something homemade and healthy.

The mix of crunchy purple cabbage, juicy mango, and sweet-tart cranberries is downright addictive.

Bonus? It’s perfect for picky eaters, impresses at any potluck, and doubles as a healthy BBQ salad or tropical fruit coleslaw.

Ingredients Mango Cranberry Slaw

Every bite of this Mango Cranberry Slaw is like a little flavor party in your mouth—and it all starts with fresh, simple ingredients.

Purple cabbage: This powerhouse veggie gives the slaw its stunning color and satisfying crunch. It’s also packed with fiber and antioxidants.
Ripe mango: Sweet and juicy, mango adds a tropical twist. Go for a mango that yields slightly to pressure—like a ripe avocado.
Dried cranberries: These little gems bring a tangy pop of sweetness that balances the mango beautifully.
Green onions: For a mild onion flavor and a little bite. They’re like the slaw’s secret ingredient—subtle but essential.
Fresh cilantro: Brightens everything up with herby, citrusy notes. Not a fan? You can swap in fresh parsley instead.
Sunflower seeds (optional): Add these for extra crunch and a nutty note. They’re totally optional but totally worth it.
Apple cider vinegar: Gives the dressing a tangy kick that pulls all the flavors together. You could use white wine vinegar in a pinch.
Lime juice: Adds that zesty, summery zing. Fresh-squeezed is best for brightness.
Honey or maple syrup: A touch of sweetness balances the acidity. Maple syrup keeps it vegan-friendly.
Olive oil: Smooths out the dressing with a rich, silky finish. Avocado oil works too.
Salt & black pepper: Just enough to season and sharpen the flavors without overpowering them.

All ingredient amounts are listed at the bottom of this post for easy reference and printing—so no need to scribble notes!

How to Make Mango Cranberry Slaw

Making this Mango Cranberry Slaw is as easy as summer breeze through an open window. I promise—no fancy tools, no cooking, just simple steps that lead to a bowl full of flavor. Whether you’re prepping a purple cabbage side dish or whipping up a healthy BBQ salad, here’s how it all comes together:

Step 1 – Whisk the Dressing

In a small bowl, whisk together the apple cider vinegar, fresh lime juice, and a drizzle of honey or maple syrup. Slowly stream in the olive oil while whisking until it’s all blended and smooth.

Add a pinch of salt and a few cracks of black pepper. Taste it—if it makes your taste buds wake up and dance, it’s ready.

Step 2 – Prep the Produce

Time to give your cutting board a workout. Shred the purple cabbage into thin ribbons—this is the heart of our colorful picnic salad, after all.

Next, peel and slice the mango into thin strips or little matchsticks. Chop up the green onions and fresh cilantro. Keep it rustic, nothing needs to be perfect.

Step 3 – Combine and Mix

Grab your biggest mixing bowl—you’ll want room to toss. Add the shredded cabbage, mango slices, cranberries, green onions, and chopped cilantro.

Already, the colors are stunning. It’s like a tropical fruit coleslaw that belongs on a magazine cover.

Step 4 – Add the Crunchy Touch

Sprinkle in the sunflower seeds if you’re using them. They give the slaw that irresistible crunch that makes every bite exciting.

Don’t have sunflower seeds? Pumpkin seeds or chopped almonds are great swaps for this zesty vegan slaw.

Step 5 – Toss and Coat

Pour the dressing over the slaw and toss it all together—gently but thoroughly. You want every bit of cabbage and mango to get coated in that tangy-sweet dressing.

I use my hands sometimes (clean ones!) for better control. It’s oddly satisfying and helps the ingredients really mingle.

Step 6 – Chill and Let the Flavors Marry

Now, give it a quick rest. Let the slaw sit for 10 minutes at room temp or pop it in the fridge.

This short pause lets the purple cabbage soften just enough and the flavors marry like an old love story—bold, balanced, and meant to be.

Tips for Success

Use a mandoline slicer for ultra-thin cabbage ribbons—it makes a big difference in texture.
Let the slaw chill for at least 10 minutes before serving to boost flavor and tenderness.
Taste the dressing before tossing—adjust sweetness or acidity to match your mango’s ripeness.
Don’t skip the fresh lime juice—it brings the whole summer slaw recipe to life.

Equipment Needed

Large mixing bowl: For tossing everything together. A salad bowl works just fine.
Sharp knife: Essential for slicing mango and chopping herbs.
Cutting board: Go for a large one to keep things tidy.
Whisk or fork: Either works great for mixing the dressing.
Measuring spoons: To keep your dressing balanced and flavorful.

Variations

Spicy Kick: Add a finely chopped jalapeño or a pinch of chili flakes for a fiery twist that pairs beautifully with the sweetness of the mango.
Creamy Version: Mix a spoonful of Greek yogurt or vegan mayo into the dressing for a creamier tropical fruit coleslaw vibe. It’s rich but still refreshing.
Nutty Delight: Swap sunflower seeds for toasted cashews or slivered almonds for a deeper, nutty crunch with every bite.
Fruit Swap: No mango? Try pineapple chunks or ripe peaches—they bring that same juicy, summery sweetness to this colorful picnic salad.
Low-Sugar Option: Skip the cranberries or use unsweetened ones to cut back on sugar without sacrificing tang.
Protein Boost: Toss in grilled tofu, chickpeas, or edamame for a heartier zesty vegan slaw that works as a full meal.
Herb Twist: Not into cilantro? Fresh mint or basil brings a cool, aromatic note that totally transforms the flavor.

Serving Suggestions

Serve alongside grilled chicken, fish, or veggie burgers for a complete summer meal.
Pair with iced tea or a citrusy sparkling water for a light, refreshing drink match.
Use as a topping for tacos or pulled pork sandwiches to add crunch and color.
Present in a clear glass bowl to show off those beautiful layers at picnics or potlucks.

Frequently Asked Questions (FAQs)

Q: Can I make Mango Cranberry Slaw ahead of time?

A: Absolutely! In fact, this Mango Cranberry Slaw gets even better after a little chill time. I love making it a few hours ahead or even the night before. Just store it in an airtight container in the fridge. The flavors deepen, and the purple cabbage softens slightly while still keeping its crunch. It’s a colorful picnic salad that travels like a champ!

Q: What can I use instead of purple cabbage?

A: If you’re out of purple cabbage or want a milder flavor, green cabbage or Napa cabbage are great swaps. You’ll lose that vibrant purple hue, but the crunch and freshness still shine through. For extra color, try a mix of red and green cabbage—it turns into a rainbow on your plate!

Q: Is this a good option for a healthy BBQ salad?

A: Yes, yes, and another yes! This slaw is packed with fiber, vitamins, and heart-healthy fats. With no mayo and tons of fresh produce, it’s a healthy BBQ salad that feels indulgent without the guilt. It’s also light enough to sit next to heavier mains like ribs, burgers, or grilled sausages without weighing down your plate—or your energy.

Q: Can I make this slaw vegan?

A: You bet! Just swap the honey in the dressing for maple syrup, and you’ve got yourself a zesty vegan slaw that’s totally plant-based and still bursting with flavor. It’s a hit at potlucks where dietary preferences vary, and no one will miss a thing.

Q: What proteins pair well with this summer slaw recipe?

A: This summer slaw recipe dances beautifully with grilled chicken, shrimp, or even salmon. For a plant-based twist, I often toss in grilled tofu or a handful of chickpeas. Tempeh and black beans are also delicious protein buddies that complement the sweet and tangy notes of this tropical fruit coleslaw.

Final Thoughts

There’s something soul-soothing about a dish that’s as easy to make as it is joyful to eat. This Mango Cranberry Slaw hits that sweet spot—it’s colorful, crunchy, and bursting with flavor that feels like summer in every bite.

I love how it brings people together, whether at a backyard BBQ or a quiet lunch on the porch. It’s a reminder that healthy can still be vibrant, fun, and full of surprises. So go ahead—grab that mango, shred that cabbage, and make a little magic in your kitchen today. Your taste buds will thank you!

Mango Cranberry Slaw Recipe for a Bold Summer Crunch