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Grilled Mango Coleslaw

Grilled Mango Coleslaw

By Traeger Kitchen

Add some sweetness to your slaw with this recipe. Mangoes are seasoned with our Chicken Rub, grilled, then tossed with crunchy cabbage and a sweet and citrusy dressing.

Prep Time

10 Minutes

Cook Time

10 Minutes




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Units of Measurement:
2 Whole ripe mangoes
1 Teaspoon Traeger Chicken Rub
1/2 Head red cabbage, shaved
1/2 Head green cabbage, shaved
1/2 Cup chopped cilantro
2 Tablespoon Olive oil
1 Tablespoon fish sauce
3 Tablespoon lime juice
1 Tablespoon brown sugar
1 lime, zested


  • 1

    When ready to cook, set Traeger temperature to 450˚F and preheat, lid closed for 15 minutes.

    450 ˚F / 232 ˚C

  • 2

    Remove the pit and skin from the mangoes in two pieces each. Coat with a light layer of the Traeger Chicken Rub.

    • 2 Whole ripe mangoes

    • 1 Teaspoon Traeger Chicken Rub

  • 3

    Place mangoes in Traeger and cook for 5 minutes. Flip and cook for an additional 5 minutes. Remove from grill and slice into thin strips.

    450 ˚F / 232 ˚C

  • 4

    Place sliced mangoes in a medium bowl with cabbage and cilantro. Toss to combine.

    • 1/2 Head red cabbage, shaved

    • 1/2 Head green cabbage, shaved

    • 1/2 Cup chopped cilantro

  • 5

    For the Dressing: In a small bowl, combine olive oil, fish sauce, lime juice, brown sugar and lime zest. Pour over slaw and toss to coat.

    • 2 Tablespoon Olive oil

    • 1 Tablespoon fish sauce

    • 3 Tablespoon lime juice

    • 1 Tablespoon brown sugar

    • 1  lime, zested

  • 6

    Transfer slaw to serving bowl and garnish with additional chopped cilantro if desired. Enjoy!

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