mango slaw with roasted garlic lime dressing // brooklyn supper
Mango Slaw with Roasted Garlic Lime Dressing
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
A vibrant take on classic slaw with savoy cabbage, mango, sweet peppers, chilies, and cilantro drizzled with a tangy roasted garlic lime dressing with hints of ginger.
Recipe Type: Side Dish
Makes: 8 servings
Author: Brooklyn Supper
  • 8 large cloves garlic
  • 1/4 cup plus 1 tablespoon extra virgin olive oil, divided
  • 1/2 teaspoon sea salt, plus more to taste
  • 1/4 cup freshly squeezed lime juice
  • 1 teaspoon grated ginger
  • 1 teaspoon honey
  • 1 small savoy cabbage (about 8 cups), cored and cut into thin ribbons
  • 2 red bell peppers, stem and seeds removed, sliced into thin strips
  • 2 small red or green hot chilies, stem and seeds removed, sliced thin
  • 2 small mangoes, peeled and sliced into thin strips
  • 1/2 cup chopped cilantro
  1. Preheat oven to 400 degrees F.
  2. Slice woody ends from garlic cloves, leaving papery skin intact. Lay out a 10-inch square of Reynolds Wrap® Aluminum Foil, set garlic cloves sliced-side down in the center and drizzle with 1 tablespoon olive oil and a small pinch sea salt. Carefully pull up corners and crimp the top to secure foil tightly around garlic. Place in a small ovenproof dish and bake 15 minutes, or until garlic is translucent and very soft. (Use caution when opening foil packet – steam can be very hot.) Set foil packet aside until garlic is cool enough to handle.
  3. Squeeze garlic from papery skins and mash with a fork in a small mixing bowl. With the same fork, whisk in lime juice, grated ginger, honey, and 1/2 teaspoon sea salt. Whisking vigorously, slowly drizzle in 1/4 cup olive oil.
  4. Toss cabbage, bell peppers, and chilies with dressing in a large mixing bowl. Fold in mango slices and cilantro. Taste and add a pinch more sea salt or a squeeze of lime if needed.