There is something truly satisfying about a side dish that adds freshness, crunch and a burst of flavour to your plate. Raw mango and cucumber slaw does exactly that. It is simple, quick to prepare, and incredibly versatile. This slaw brings together the sharp tang of raw mango with the cool crispness of cucumber, balanced with a lightly spiced dressing that brightens up everything from grilled mains to everyday dal chawal.
Unlike creamy coleslaws, this Indian style slaw focuses on clean, bright flavours and natural textures. It requires no cooking and can be prepared within minutes using a handful of seasonal ingredients. The raw mango gives it a tangy edge that wakes up the palate, while the cucumber keeps it light and hydrating. A few fresh herbs and a touch of spice complete this vibrant mix.
Traditionally, raw mango is used in various Indian chutneys and pickles, but this dish uses it in its freshest form, preserving its bold tartness and crunch. You can serve this slaw with rice dishes, grilled meats, stuffed parathas, or even as a filling for wraps and tacos. It is also a great way to use up mangoes before they ripen. Let us make this quick and flavour-packed slaw in five easy steps.
Step 1: Grate the raw mango and cucumber
Choose one medium raw mango that is firm and tart. Wash and peel it, then grate it using the large holes of a grater. Do the same with one large cucumber. If the cucumber has too much water, squeeze it gently to remove excess moisture before mixing. You should have roughly equal amounts of shredded raw mango and cucumber. Place them in a mixing bowl.
Step 2: Add herbs and other crunchy elements
To the bowl, add two tablespoons of finely chopped fresh coriander. You can also use mint for a slightly sweeter, cooling note. For extra crunch, toss in one or two tablespoons of shredded carrots or finely sliced red cabbage. If you like heat, add one finely chopped green chili. For a more colourful twist, consider adding pomegranate seeds or grated beetroot.
Step 3: Prepare the tangy spiced dressing
In a small bowl, combine one tablespoon of mustard oil or any neutral oil, the juice of half a lemon, a pinch of salt, half a teaspoon of roasted cumin powder and a pinch of red chili powder. Whisk this dressing until well combined. The mustard oil adds a traditional touch and enhances the sharpness of the raw mango. You can also use olive oil or sesame oil if you prefer a milder version.
Step 4: Toss everything gently together
Pour the prepared dressing over the shredded mango and cucumber mixture. Using clean hands or a large spoon, gently toss everything together so the dressing coats the slaw evenly. Make sure the slaw remains fluffy and not mushy. Taste and adjust salt or lemon juice if needed. You can refrigerate it for five to ten minutes before serving for the flavours to settle in.
Step 5: Serve fresh as a side or salad
Serve the slaw immediately as a side with rice and dal, stuffed parathas, grilled paneer or chicken, or even alongside sandwiches and wraps. It can also be served as a standalone salad for light meals. Garnish with a few extra coriander leaves or roasted peanuts on top for added crunch. The slaw is best enjoyed fresh and does not need reheating or much preparation.
Raw mango and cucumber slaw is a dish that proves simplicity can be full of flavour. With its sharp, crunchy and juicy profile, it adds excitement to any meal and fits into both Indian and fusion menus. It is quick to make, easy to customise and a must-try if you love raw mango in its purest form. Let this refreshing slaw be your go to side this summer and beyond.
