30th Wedding Anniversary
Detox Mustard Bath Mix

Mango, Feta Slaw w/ Mango Lime Honey Vinaigrette, low-carb, nut free, vegan


  Mango feta slaw Storybook Woods


  Whenever I make something my family raves over, ask me to make again, you know I have to share it with you ;-)  My whole family has gone low-carb now (for different reasons: health, skin issues, weight loss. Nobody is pre-diabetic like I was!). Well that means LOTS of salads for dinner, since we all tend to like our veggies raw. But everyone has different work schedules, hours, one works the night shift and that makes makes things a bit more complicated for me. I want a salad that can hold up for a couple of hours, I want one that is filling and of course delicious, as well as nutritious. So I have been playing a lot with slaw's for a couple of reasons

  1. They hold up well!
  2. They are filling. I have to feed 5 adults who eat a LOT!! If there is no meat or bread, I need filling veggies.
  3. They are cheap. It's the blingy stuff that adds up!
  4. All that fiber is fab for your gut!!

     I gave amounts for the slaw but really I never measure, I just wanted to give you an idea of amounts. So throw the amounts out the window and use what you have, use what you love. Just a note it is important to use a soft, ripe mango so you have juice/pulp for the vinaigrette. Plus the added sweetness works well with the salad. Fresh herbs such as basil would be delish with this salad too. 



Mango, Feta Slaw w/ Mango Lime Honey Vinaigrette


6-8 cups slaw (mixture of raw chopped cabbage, kale, broccoli, brussels sprouts, etc.)

½ red onion, small cubes

1 cucumber, cubed

½ cup yellow bell pepper, cubed

3 TBL finely chopped fresh Italian parsley

1 ripe mango, cubed (save pit and skin for vinaigrette)

optional, ¾ cup feta cheese, crumbled


Add all ingredients to large bowl. Make vinaigrette. Toss all together and enjoy!



Mango, Feta Slaw w/ Mango Lime Honey Vinaigrette


pit and skins from the mango

1 lime, juiced (you can use zest too)

½ cup olive oil

1 tsp. honey

1 garlic clove, minced

salt and pepper to taste


Rub off as much juice and fresh from the pit and inside of skin of the mango into a bowl. Add all other ingredient and blend together. You can use a blender or hand-blender (that is what I use) If you do not have a blender, just whisk together (just try to really break up that pulp with your fingers before blending).




Feed You can follow this conversation by subscribing to the comment feed for this post.


It was delicious! My family eat meat so we had a couple of chimichanga chicken fillets sliced into it too. Yummy!


Oh! I am so making this tomorrow! Thanks Clarice😘

The comments to this entry are closed.