This is a beautifully colourful slaw full of fresh tropical flavour from mango  and lime, and a fresh addition to the spicy slow-cooked jerk.” Maeve OMeara, Food Safari Fire




Skill level

Average: 4 (25 votes)


  • 1 red cabbage
  • 1 green cabbage
  • 2 green capsicums (bell peppers)
  • 2 red onions
  • 4 carrots
  • 3 firm/ripe mangoes, roughly chopped
  • 60 ml (¼ cup) apple-cider vinegar
  • 60 ml (¼ cup) lime juice
  • salt

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


To prepare the vegetables, wash, peel and remove any discoloured leaves.

Cut all the vegetables into long thin strips (julienne) and combine with the mango.

Season with salt, add the vinegar and lime juice, and mix well.

Check for seasoning, and add salt and black pepper to taste.

Serve with Jamaican jerk


Recipe from Food Safari Fire by Maeve O'Meara (Hardie Grant, hbk, $55).  Photography by Toufic Charabati.


Food Safari Fire starts Thursday 7 January 2016 at 8pm on SBS. Visit the program page for recipes, videos and more.