Sweet & Spicy Mango Bell Pepper Cabbage Slaw with Ginger-Soy Dressing

Hey friends! This vibrant, crunchy slaw has become one of my go-to recipes when I’m craving something fresh and flavorful. Juicy mango and sweet Bartlett pears pair perfectly with crisp green cabbage and colorful mini bell peppers, all tossed in a bright ginger-soy dressing lightly sweetened with maple syrup. It’s refreshing, lightly sweet with a touch of tang, and comes together in minutes.

I especially love serving this slaw alongside seafood — it makes the perfect light, zesty side for a coastal-inspired meal. Whether you’re planning a summer cookout, taco night, or a special dinner with fresh catches, this slaw adds beautiful color and crunch that complements rich, savory proteins beautifully.

Prep time: 15–20 minutes

Serves: 4

Ingredients

For the salad:

•  ½ large head green cabbage (about 1–1.25 lbs), thinly shredded

•  1 firm but ripe mango, peeled and shredded or finely diced

•  1 Bartlett pear, cored and shredded or thinly sliced

•  6–8 mini sweet bell peppers (red, yellow, and orange), thinly sliced into rings

For the dressing:

•  ¼ cup seasoned rice vinegar

•  1 tablespoon toasted sesame oil

•  1–2 teaspoons ginger paste (adjust for desired ginger strength)

•  1 teaspoon maple syrup

•  1 teaspoon soy sauce (or tamari)

•  Salt and freshly ground black pepper, to taste

Instructions

1.  Prepare the dressing:
In a small bowl, whisk together the seasoned rice vinegar, toasted sesame oil, ginger paste, maple syrup, and soy sauce until well combined. Taste and season with a pinch of salt and pepper if needed. Set aside.

2.  Prepare the salad ingredients:
Place the shredded green cabbage in a large mixing bowl. Add the mango, Bartlett pear, and sliced mini bell peppers. Toss gently to combine.

3.  Toss it all together:
Pour the dressing over the cabbage mixture. Toss thoroughly but gently to coat everything evenly without breaking up the fruit. Let the slaw sit for 5–10 minutes so the flavors meld and the cabbage softens just slightly.

4.  Serve:
Give it one final taste and adjust seasoning with more salt and pepper if desired. Serve immediately for the best crunch and texture. Garnish with a few extra bell pepper rings for a pop of color.

Tips for Success

•  For extra sauce, feel free to double the dressing ingredients — the maple syrup keeps it nicely balanced.

•  The mini bell peppers bring sweet crunch and beautiful rainbow colors while keeping things mild. If you crave a little heat, add a pinch of red pepper flakes.

•  Leftovers store well in the fridge for up to 1 day, though it’s best enjoyed fresh.

•  Make it a meal by adding grilled chicken, shrimp, or tofu on top, or serve over rice noodles. It shines as a bright contrast to grilled or steamed seafood!

This slaw is such a fun mix of textures and flavors — sweet, savory, and satisfying. The maple syrup rounds everything out beautifully. Give it a try and let me know in the comments how you liked it or what tweaks you made. Perfect for pairing with your favorite coastal eats!

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