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Looking for a light, colorful side dish without the heaviness of mayo? This tropical slaw combines crisp green and red cabbage with juicy nectarine or mango, sweet bell pepper, a touch of heat from jalapeño or Anaheim pepper, and the fresh bite of red onion and cilantro. It’s tossed in a bright citrus dressing made with orange juice concentrate, seasoned rice vinegar, and fresh lime juice for an easy taste of the tropics.
Ready in just 15 minutes, this tropical coleslaw pairs perfectly with grilled meats or fish, Caribbean-style dishes like our Plantain-Stuffed Chicken Breasts or Spicy Shrimp Tacos with Sweet Plantains, or as a sandwich topper. Let it rest before serving for flavors that meld beautifully while staying fresh and vibrant.
Featured Ingredients
Here’s what you need to know about the key ingredients in this recipe. The complete list, including quantities, is in the printable recipe card below.
GREEN AND RED CABBAGE: The two types of cabbage give this slaw its satisfying crunch and vibrant color. Green cabbage is mild and sturdy, while red cabbage adds a peppery note and brightness. Together, they create a beautiful base for all the other flavors to shine.
JALAPEÑO OR ANAHEIM PEPPER: A little heat balances the sweetness of the fruit and dressing. Jalapeños bring a noticeable kick, while Anaheim peppers are milder and more about flavor than spice. Either way, they add depth and keep the slaw from veering too sweet.
NECTARINE OR MANGO: The sweet, juicy fruit is what gives this tropical coleslaw its sunny personality. Nectarines add a firmer bite and a hint of tartness, while ripe mango brings a lush, mellow sweetness. Choose whichever you prefer, or mix them for a little of both. To keep your slaw fresh and crisp, use fruit that’s ripe but still firm enough to dice neatly.
ORANGE JUICE CONCENTRATE: Instead of plain juice, we use frozen orange juice concentrate for a bolder, more vibrant citrus flavor. It’s an easy way to infuse this tropical slaw with sweetness and tang without adding extra liquid that could make the cabbage soggy. Just thaw it before whisking into the dressing.
FRESH CILANTRO: Cilantro adds a burst of herbal freshness that ties the citrus, fruit, and peppers together. If cilantro isn’t your favorite, you can swap in fresh parsley or mint for a different but equally bright finish.
Prep Overview
How to Make Tropical Slaw
This is an overview of how this recipe is prepared. Please see the printable recipe card below for detailed step-by-step instructions.
To make this tropical slaw, start by combining the cabbage, peppers, red onion, fruit, and cilantro in a large bowl.
Drizzle with a bit of vegetable oil, season lightly, and give it another toss.
Whisk the orange juice concentrate, rice vinegar, and lime juice together in a separate bowl, then pour the dressing over the slaw and mix until everything is coated.
Let it rest briefly so the flavors can come together before serving.
More Delicious Slaw Recipes
If you love the fresh crunch of this tropical coleslaw, you might also enjoy our Light and Creamy Coleslaw for a classic take, or our Asian Noodle Salad with Peanut Dressing, which features a crispy cabbage slaw, for a colorful, flavor-packed twist. Both make versatile sides for everything from grilled meats to sandwiches.
Tropical Slaw
Ingredients
- 2 cups shredded green cabbage
- 2 cups shredded red cabbage
- 1 small red bell pepper, seeded and diced
- 1 small jalapeño or Anaheim pepper, seeded and diced
- 1/4 cup red onion, diced
- 1 nectarine or small mango, peeled and diced
- 2 tablespoons chopped fresh cilantro
- 1 tablespoon vegetable oil
- 1 tablespoon orange juice concentrate
- 2 tablespoons seasoned rice vinegar
- 1 tablespoon freshly squeezed lime juice
- Salt and freshly ground pepper, to taste
Instructions
- In a large mixing bowl, add the green cabbage, red cabbage, bell pepper, jalapeño (or Anaheim pepper), red onion, nectarine (or mango), and cilantro. Toss gently to mix.
- Drizzle the vegetable oil over the mixture, season lightly with salt and pepper, and toss again.
- In a small bowl, whisk together the orange juice concentrate, seasoned rice vinegar, and lime juice.
- Pour the dressing over the cabbage mixture and toss until evenly coated. Taste and adjust seasoning if needed.
- Let the slaw sit for 10–15 minutes before serving to allow the flavors to meld.
Notes
Make-Ahead Tips
Shred the cabbage, dice the vegetables and fruit, and whisk the dressing up to 1 day in advance. Store each in separate airtight containers in the refrigerator and combine just before serving.Storage Tips
Fully Assembled Slaw: Refrigerate for up to 4 hours before serving for best texture. Leftovers: Store in an airtight container for up to 1 day. The texture will soften, but the flavor will still be good. Try it on fish or shrimp tacos or grilled chicken sandwiches.Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Is this best made ahead or eaten immediately? Looks delish and I want to make it as a side to cuban pork roast. Thank you!
Hi Melinda,
I generally like to make coleslaw at least a couple of hours ahead so the flavor can develop, but it’s not essential. For this recipe, if making in advance, omit the nectarine and add it just before serving so it won’t turn brown as it sits. Also, you can expect the cabbage to give off a little liquid, so you might want to strain some of it (not all – you’ll lose your dressing) or serve with a slotted spoon. Hope this info helps.
Tried this recipe when having friends over for dinner. The light citrus flavors combined with our Cuban meal made for the perfect side dish.
Hi Lauren,
I’m glad you enjoyed the slaw recipe. We appreciate you taking time out of your day to let us know.
I coppied the Tropical Cabbage Salad. It sounds wonderful. We are growing basil and cilantro. I coppied the Basil Dressing to. Looking forward to making these. Thankyou.