Begin by washing and preparing all the vegetables and mango. Slice the cabbage thinly so it stays crisp while absorbing the bright, citrusy dressing.

1. Prepare the mango.Peel the mango and cut the flesh away from the pit. Slice it into thin strips or small matchsticks. Choose a mango that is ripe enough to be sweet but still firm enough to hold its shape.
2. Chop the vegetables.Thinly shred the green and red cabbage. Peel and grate the carrot, slice the red bell pepper, and chop the green onions. If you enjoy a little heat, finely slice the jalapeño.
3. Make the lime dressing.In a small bowl, whisk together the lime juice, olive oil, honey, Dijon mustard, salt, black pepper, and chili powder if using. Continue whisking until the dressing is smooth and well combined.
4. Combine the slaw ingredients.Place the shredded cabbage, carrot, mango, bell pepper, green onions, and cilantro in a large mixing bowl. Toss gently to distribute the ingredients evenly.
5. Add the dressing.Pour the lime dressing over the slaw. Toss until everything is lightly coated. Start with most of the dressing, then add more if needed to suit your taste.
6. Let the flavors develop.Allow the slaw to rest in the refrigerator for 10–15 minutes. This gives the cabbage time to absorb the dressing while keeping the vegetables pleasantly crunchy.
7. Taste and serve.Toss once more before serving. Adjust with extra lime juice for brightness, honey for sweetness, or salt as needed. Serve chilled or slightly cool alongside your favorite main dishes.