Introduction & Inspiration
When I first created this Mango Cucumber Summer Slaw, I wanted something that captured the essence of summer in every bite. I was dreaming of a salad that felt light, crunchy, refreshing, and just a little bit exotic. This recipe became an instant favorite because it’s exactly what summer tastes like to me.
What I love most about this slaw is the balance of sweet, spicy, tangy, and savory flavors. The juicy mango, crisp cucumber, vibrant peppers, and fresh herbs come alive under the light, nutty vinaigrette. It’s colorful, bright, and perfect for everything from backyard barbecues to casual lunches.
Every time I make this slaw, it reminds me that the simplest ingredients, when combined thoughtfully, can create the most memorable dishes. It’s sunshine in a bowl, and it makes any meal feel like a celebration.
Nostalgic Appeal
Making slaws always takes me back to summers spent outside, where every meal was casual, colorful, and bursting with fresh flavors. Growing up, slaws were a staple at every picnic and barbecue, usually featuring cabbage and carrots with a creamy dressing.
This Mango Cucumber Summer Slaw feels like a fresh, modern take on those childhood classics. It’s lighter, brighter, and full of vibrant textures and colors that make every meal feel festive.
Even now, whenever I toss together a big bowl of crunchy slaw, I’m transported to sunny afternoons, paper plates piled high with grilled food, and the easy laughter of family and friends. This slaw brings that same sense of joy and simplicity into every bite.
Homemade Focus
Making this Mango Cucumber Summer Slaw at home means I can pick the freshest produce, slice everything just how I like it, and tweak the dressing to suit my mood.
I love crafting the vinaigrette myself because it lets me control the balance of salty, sweet, and tangy flavors. Whisking together sesame oil, lime, and a splash of coconut aminos creates a dressing that’s far fresher and more flavorful than anything store-bought.
Preparing the vegetables and mango by hand also means I can keep the textures exactly how I want them — crisp, tender, and perfect for soaking up all that delicious dressing.
Homemade slaws like this one feel more alive, more personal, and infinitely more satisfying than anything prepackaged. It’s the kind of dish that celebrates the beauty of fresh, real food.
Flavor Goal
The flavor goal for this Mango Cucumber Summer Slaw was to create a perfect balance of sweet, spicy, tangy, and savory.
The mango adds a luscious sweetness that pairs beautifully with the cool, crisp cucumber. The bell peppers bring crunch and a touch of natural sweetness, while the jalapeño adds a subtle kick of heat that keeps the slaw exciting.
The sesame oil-based vinaigrette brings a nutty richness, balanced by the brightness of rice vinegar and lime juice. Coconut aminos or soy sauce add a savory depth, and a hint of fish sauce provides a subtle umami background that ties everything together.
Every bite should feel light, fresh, and bursting with layered flavors that dance on your palate.
Ingredient Insights
Cucumber is the cooling backbone of this slaw. I split it lengthwise, remove the seeds to prevent excess wateriness, and julienne it into thin matchsticks for the perfect bite.
Ripe mango provides sweet, juicy bursts of flavor. I choose a mango that’s slightly soft to the touch but still firm enough to slice cleanly.
Shredded cabbage adds structure, crunch, and a mild flavor that complements the bolder ingredients without overpowering them.
Baby bell peppers or a regular red bell pepper bring vibrant color and a crisp, refreshing bite. I love julienning them into thin strips so they blend seamlessly into the slaw.
A fresh jalapeño, carefully seeded and julienned, adds just the right amount of gentle heat without overwhelming the other flavors.
Mint, cilantro, or a mix of both adds an aromatic, herbal freshness that lifts the entire dish.
The vinaigrette made from sesame oil, rice vinegar, lime juice, honey or sugar, coconut aminos, sesame seeds, and fish sauce brings bold, complex flavor that coats every bite without feeling heavy.
Essential Equipment
A sharp chef’s knife is essential for julienning the cucumber, mango, peppers, and jalapeño neatly and safely.
A sturdy cutting board provides a stable, roomy surface for prepping all the vegetables and fruit.
A large mixing bowl gives me plenty of space to toss everything together without crushing the delicate ingredients.
A small whisk and bowl are perfect for emulsifying the vinaigrette into a smooth, flavorful dressing.
Having these tools ready makes assembling this vibrant slaw fast, efficient, and fun.
List of Ingredients with Measurements
1/2 large cucumber, split lengthwise, seeded, and julienned
1 ripe mango, peeled and julienned
2 cups shredded cabbage
6 baby bell peppers or 1 red bell pepper, seeded and julienned
1 jalapeño pepper, seeded and julienned
1/3 cup roughly chopped mint or cilantro, or a combination
For the Vinaigrette
1/4 cup sesame oil
1 teaspoon kosher salt
1 tablespoon rice vinegar
1 tablespoon lime juice
1/2 tablespoon honey or granulated sugar
1 tablespoon sesame seeds (black, white, or both)
1 tablespoon coconut aminos or soy sauce
1/2 teaspoon fish sauce

Step-by-Step Instructions
Step 1: In a small bowl, whisk together the sesame oil, kosher salt, rice vinegar, lime juice, honey or sugar, sesame seeds, coconut aminos, and fish sauce until fully blended
Step 2: Prepare the vegetables and mango by julienning the cucumber, mango, bell peppers, and jalapeño into thin strips
Step 3: Roughly chop the fresh mint, cilantro, or a combination of both
Step 4: In a large mixing bowl, combine the shredded cabbage, prepared vegetables, mango, and herbs
Step 5: Pour the vinaigrette over the slaw ingredients
Step 6: Toss everything gently but thoroughly until the slaw is evenly coated in the dressing
Step 7: Serve immediately for the freshest flavor or let it sit for 10-15 minutes to allow the flavors to meld
Step 8: Enjoy as a topping for burgers, wraps, sandwiches, sliders, salads, or as a vibrant side dish

Troubleshooting
If the slaw seems watery, it’s often because the cucumber wasn’t fully seeded. I always take an extra moment to remove the seeds and pat the strips dry if needed.
If the slaw tastes too tart, I balance it with an extra drizzle of honey or sugar.
If it’s too salty, adding a little extra cabbage or another handful of mango helps mellow the flavors naturally.
If the slaw feels dry, a quick splash of extra sesame oil or lime juice refreshes it beautifully.
Tips and Variations
For extra crunch, I sometimes add roasted peanuts, cashews, or crispy wonton strips just before serving.
If I want it spicier, I leave a few jalapeño seeds in or add a pinch of crushed red pepper to the vinaigrette.
To make it more filling, I toss in cooked shrimp, shredded chicken, or tofu for added protein.
If I crave even more tropical flavor, I add a few thin slices of pineapple or papaya to the mix.
Serving and Pairing Suggestions
I love serving this Mango Cucumber Summer Slaw alongside grilled chicken, fish tacos, or veggie burgers. Its bright flavors and crunchy texture complement smoky, savory mains perfectly.
It also makes a stunning topping for pulled pork sliders or a vibrant filling for fresh spring rolls.
For drinks, a chilled glass of Sauvignon Blanc, a light rosé, or a sparkling limeade enhances the slaw’s fresh, tangy notes beautifully.
At summer gatherings, I serve it family-style in a big colorful bowl, letting its rainbow of colors shine as a beautiful centerpiece.
Nutritional Information
This Mango Cucumber Summer Slaw is packed with fiber, vitamins, and healthy fats.
Cucumber and cabbage bring hydration, fiber, and crunch with very few calories. Mango offers vitamin C, antioxidants, and natural sweetness.
The sesame oil provides heart-healthy fats, while the fresh herbs bring additional micronutrients and bold, fresh flavor.
Overall, it’s a light, nourishing, and satisfying dish that feels as good as it tastes.
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Mango Cucumber Summer Slaw
Description
When I first created this Mango Cucumber Summer Slaw, I wanted something that captured the essence of summer in every bite
Ingredients
1/2 large cucumber, split lengthwise, seeded, and julienned
1 ripe mango, peeled and julienned
2 cups shredded cabbage
6 baby bell peppers or 1 red bell pepper, seeded and julienned
1 jalapeño pepper, seeded and julienned
1/3 cup roughly chopped mint or cilantro, or a combination
For the Vinaigrette
1/4 cup sesame oil
1 teaspoon kosher salt
1 tablespoon rice vinegar
1 tablespoon lime juice
1/2 tablespoon honey or granulated sugar
1 tablespoon sesame seeds (black, white, or both)
1 tablespoon coconut aminos or soy sauce
1/2 teaspoon fish sauce
Instructions
Step 1: In a small bowl, whisk together the sesame oil, kosher salt, rice vinegar, lime juice, honey or sugar, sesame seeds, coconut aminos, and fish sauce until fully blended
Step 2: Prepare the vegetables and mango by julienning the cucumber, mango, bell peppers, and jalapeño into thin strips
Step 3: Roughly chop the fresh mint, cilantro, or a combination of both
Step 4: In a large mixing bowl, combine the shredded cabbage, prepared vegetables, mango, and herbs
Step 5: Pour the vinaigrette over the slaw ingredients
Step 6: Toss everything gently but thoroughly until the slaw is evenly coated in the dressing
Step 7: Serve immediately for the freshest flavor or let it sit for 10-15 minutes to allow the flavors to meld
Step 8: Enjoy as a topping for burgers, wraps, sandwiches, sliders, salads, or as a vibrant side dish
Recipe Summary and Q&A
This Mango Cucumber Summer Slaw is bright, colorful, and bursting with flavor. It’s easy to make, endlessly versatile, and perfect for adding a fresh, lively touch to any meal.
Can I make it ahead?
Yes! It holds up well for a few hours. If making ahead, toss the slaw with the dressing just before serving for the best texture.
How do I store leftovers?
Store in an airtight container in the fridge for up to 2 days. The slaw will soften slightly but still taste delicious.
Can I adjust the spice level?
Absolutely. Use more or less jalapeño to suit your heat preference.
Can I make it vegan and gluten-free?
It’s already vegan if you use sugar instead of honey. It’s gluten-free as long as you use coconut aminos or gluten-free soy sauce.
This slaw proves that fresh, real ingredients can create dishes that are not only healthy but unforgettable. I hope you enjoy it as much as I do. Happy cooking!