Sweet mango meets peppery radish in this vibrant Mango Radish Slaw! It’s a refreshing and crunchy side dish, snack, or lunch! Mixed with an easy soy vinaigrette and golden raisins, this recipe comes together quickly enough for last-minute meals or guests! This Mango Radish Slaw uses chioggia beets, watermelon radishes, and purple radishes, but you can use regular red or golden beets, and regular radishes as well.
As I stated in my recent post featuring my Garden Pansy Salad recipe, I eat with my eyes first! Ever since I started blogging almost 10 (!!!) years ago, I’ve always posted colorful, vibrant recipes. My favorite part of food blogging is definitely the styling and photography. I just love arranging a dish and using color theory to make the most beautiful presentation possible. Funnily enough, in the most recent issue of Bon Appétit, they did an entire feature on creating recipes inspired by pieces of art. I definitely recommend picking up that issue! (Though I have my qualms with BA as a publication, I did appreciate the article.)
This Mango Radish Slaw is emblematic of my styling ethos. Three of the most beautiful root vegetables – watermelon radishes, purple radishes, and chiogga beets – come together with sunny mango and golden raisins. Scallions add the perfect counterpoint of green. I photographed the slaw in a beautiful blue bowl to offset the pink and orange-y hues, and I’m so happy with how it came out!
But of course, while this slaw is beautiful, it’s delicious too! If you dislike raw radishes and/or beets, I think you will still like this slaw. The sweetness of the mango and golden raisins cut through the earthiness, while the tangy, vinegary soy vinaigrette ties everything together. I know you’ll love it, enjoy!!
If you love beautiful, vibrant recipes, try my Citrus Soba Salad, Radicchio Salad with Green Goddess Dressing, Roasted Rainbow Carrots, or Peach Salsa!
Mango Radish Slaw
Ingredients
Mango Radish Slaw
- 1 Cup Mango julienned
- 1/3 Cup Purple Radish julienned
- 1/3 Cup Watermelon Radish julienned
- 1/2 Cup Chioggia Beet julienned
- 3 Scallions just the green parts
- 1/4 Cup Golden Raisins
- 1/4 Tsp Salt
Vinaigrette
- 1/2 Tbsp Red Wine Vinegar
- 1 Tbsp Extra Virgin Olive Oil
- 1/2 Tbsp Soy Sauce
Instructions
- To begin, prep all of the produce. Peel the mango, then julienne (see photos for size reference).
- Wash and dry the radishes and beet. For this recipe, to get 1/2 cup of each, you will likely need 3-4 small radishes and 1 large chioggia beet. If desired, use a vegetable peeler to peel away any imperfections. Then, cut the produce into thin slices then julienne until you have a 1/2 cup of each.
- For the scallions, cut off any brown tips on the green portion of the scallions. Cut the green parts into thin slices, and save the white parts for another recipe!
- Add the julienned mango, radishes, beet, and scallions to a mixing bowl. Sprinkle with about a pinch (or 1/4 tsp) of salt, and mix.
- In a small bowl, mix together the vinaigrette ingredients. Once well combined, pour over the slaw and mix again.
- Taste, and adjust seasonings to your liking.
- For the best taste, let the slaw sit for about 10 minutes to let the flavors meld.
- Serve and enjoy!
Notes
- For best results, this slaw will keep in the fridge for 1-2 days.
- I used purple radishes, watermelon radishes, and chioggia beets for this recipe, but you can use regular radishes and beets!
- Likewise, if you can’t get your hands on golden raisins, plain purple raisins are just fine!
- I gave measurements as a guide in this recipe, but feel free to switch things around to your liking. Just remember to taste as you go!
Nutrition
Mango Radish Slaw FAQs
What’s the difference between coleslaw and slaw?
The terms “coleslaw” and “slaw” are often used interchangeably. Sometimes, they refer to the same thing – a salad made with shredded raw cabbage. However, the term “slaw” is broader and can refer to any salad made with raw, shredded vegetables. On the other hand, “coleslaw” specifically implies cabbage as the main ingredient, typically dressed a mayo-based sauce. This recipe is of course made with a vinegar-based sauce instead of mayo!
Can you eat raw radish in a salad?
Radish is a delicious addition to any salad! Many radishes have an earthy, peppery taste that adds interest to a slaw. However, some people don’t like raw radishes, and if that’s you, you probably won’t like this recipe! Instead, try my Chive Butter Roasted Radishes for a more mellow flavor.
Is this slaw good for tacos?
With the sweet mango and peppery radish, this Mango Radish Slaw would be an excellent addition to tacos. The sweetness of the mango can offset the savory fillings of tacos, while the radish adds a refreshing crunch. The lightness of the this slaw would also help prevent the tacos from tasting too heavy.
Is this mango slaw made without mayo?
Yes, there is no mayo to be found here! :)
What is the difference between regular raisins and golden raisins?
Rregular raisins and golden raisins differ due to their processing, and sometimes the type of grape used. Both are dried grapes, but regular raisins are typically air-dried. Golden raisins, on the other hand, are dried with sulfur dioxide to maintain their light color. Golden raisins are also usually made with Sultana grapes.
P.S.
For more plant-forward recipes, dinner parties, and New England lifestyle inspiration, be sure to follow along on Pinterest, Instagram, and TikTok! If you make a recipe, please tag me in the photo and use the hashtag #wellandfull so I can see! I love seeing your creations!
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