Go Back

Mango Cabbage Slaw with Grilled Chicken

Print Recipe

Ingredients

 For the slaw:

  • 2 cups shredded red cabbage
  • 1 cup shredded green cabbage
  • 1/2 cup grated or julienned carrots
  • 1 ripe mango peeled and diced
  • 1/4 cup chopped fresh cilantro or mint
  • Optional: 1–2 green onions thinly sliced

For the dressing:

  • 2 tbsp extra virgin olive oil or avocado oil
  • 1 tbsp apple cider vinegar or fresh lime juice
  • 1/2 tsp honey or maple syrup optional, for balance
  • Sea salt and black pepper to taste

For the chicken:

  • 2 chicken breasts or thighs
  • 1 tbsp olive oil
  • 1/2 tsp garlic powder
  • 1/2 tsp ground cumin or turmeric for anti-inflammatory boost
  • Sea salt and pepper

Instructions

  • Grill the chicken: Rub chicken with olive oil and season with spices. Grill over medium heat for about 5–7 minutes per side, or until cooked through. Set aside to rest.
  • Make the slaw: In a large bowl, combine shredded cabbage, carrots, mango, herbs, and green onions.
  • Whisk the dressing: In a small bowl, mix olive oil, vinegar or lime juice, sweetener (if using), salt, and pepper. Pour over the slaw and toss well.
  • Slice the chicken: Once cooled slightly, slice the chicken thinly.
  • Assemble: Serve the slaw topped with grilled chicken slices. Garnish with extra herbs or a wedge of lime if desired.