Sticky Mango + Avocado Slaw

This delicious recipe is from the newly released Ripe Recipes – A Third Helping cookbook, available from good bookstores now

Serves 6-8



Green lime dressing

  • ¼ cup (60ml) olive oil
  • ¼ cup (60ml) cider vinegar
  • ½ cup (20g) fresh coriander, roughly chopped
  • ¼ cup (10g) fresh curly parsley, roughly chopped
  • Zest and juice of 1 lime
  • 1 teaspoon dried oregano
  • 2 teaspoons smoked paprika
  • 2 tablespoons maple syrup (or honey) 
  • 1 teaspoon salt 
  • ¼ teaspoon freshly ground black pepper


  • 3 cups (300g) red cabbage, finely sliced
  • 3 cups (300g) green cabbage, finely sliced
  • 1 cup (60g) kale or spinach, finely sliced
  • ½ cup (20g) fresh coriander, roughly chopped
  • 1 ripe mango, skin and stone removed, diced
  • 1 ripe avocado, skin and stone removed, diced
  • 1 capsicum, stem removed, de-seeded and diced
  • 2 carrots, peeled and grated
  • ¼ cup (40g) pumpkin seeds, toasted


  1. To prepare the dressing: place all the ingredients into a bowl. Using a stick blender, blend well until the dressing is smooth and green. 
  2. To prepare the salad: in a large serving bowl combine all the ingredients for the slaw. Pour the dressing over the slaw and mix until well combined.

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