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Mango Lime Confetti Slaw


You should be eating a veggie rainbow everyday and this is an easy and tasty way to do that! Carrots, cabbage, radishes in a dressing that is tangy from the fresh lime juice and zest and sweet from pureed mango. Add some grilled tofu and you have a perfect summer meal!

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Rate this recipe 4.6/5 (7 Votes)


  • Dressing:
  • 2 cups shredded carrots
  • 1 1/2 cups shredded zucchini
  • 2 cups finely chopped green cabbage
  • 2 cups finely chopped purple cabbage
  • 2 (8 ounce) bags Dandy Radish MiniSticks
  • Flesh from 2 mangos
  • zest and juice of 2 limes
  • 1/2 teaspoon salt
  • 1/2 teaspoon jerk seasoning
  • pinch hot pepper powder, optional


Servings 6
Preparation time 15mins
Cooking time 15mins
Adapted from


Step 1

Add the carrots, zucchini, cabbage and radishes to a large mixing bowl and set aside.

Add the dressing ingredients to a food processor and process until smooth. Pour dressing over the veggies in and mix well.

This keeps well for up to 4 days.


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