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Asian Cabbage Mango Slaw

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Light, fresh and crisp slaw made with shredded cabbage, carrots, lime juice, rice vinegar and a slightly under-ripe mango topped with sesame seeds. A perfect side to fish, pork and even burgers.

Asian Slaw

Feels like summer here in New York, I bet a lot of you are firing up your grill, and what’s more popular than cole slaw with those burgers and grilled meats! When I make a slaw, I never make the creamy mayonnaise slaw like they sell in the deli with all the sugar in it, I actually despise the stuff! I prefer to keep it light and fresh.

Slightly under-ripe mango’s are used in this recipe. In South America, a typical street food snack is under-ripe mango with lime juice and salt. The mango isn’t quite sweet yet and the texture is firm which is perfect for cutting the mango into strips for this recipe. You can use red cabbage or white or a combo of both. Sometimes I buy it pre-shredded to save time, it’s even great with broccoli slaw! This lasts a few days refrigerated.

Asian Cabbage Mango Slaw

Gluten-free, low-carb, dairy-free, vegan and egg-free.

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Asian Cabbage Mango Slaw

4.93 from 13 votes
1
Cals:63
Protein:1
Carbs:10
Fat:2.5
Light, fresh and crisp slaw made with shredded cabbage, carrots, lime juice, rice vinegar and a slightly under-ripe mango topped with sesame seeds. A perfect side to fish, pork and even burgers.
Course: Side Dish
Cuisine: Chinese, Japanese
Light, fresh and crisp slaw made with shredded cabbage, carrots, lime juice, rice vinegar and a slightly under-ripe mango topped with sesame seeds. A perfect side to fish, pork and even burgers.
Prep: 30 minutes
Total: 30 minutes
Yield: 6 servings
Serving Size: 1 /2 cup

Ingredients

  • 2 cups shredded cabbage
  • 1/2 cup shredded carrots
  • 1 mango, not fully ripe
  • 3 medium scallions, chopped
  • 3 tbsp rice vinegar
  • 1/2 lime, juiced
  • 1 tbsp low sodium soy sauce, or tamari for gluten free
  • 1 tbsp sesame oil
  • 1 tsp black and white sesame seeds

Instructions

  • Julienne the mango (cut into strips).
  • Combine with the cabbage, carrots, scallions and toss together in a large bowl.
  • Prepare the dressing by whisking together the rice vinegar, soy sauce, and lime juice; slowly whisk in the oil.
  • Pour the dressing over the cabbage mixture and toss to coat.
  • Let it sit at least 15-20 minutes to let the dressing soak in.
  • Serve sprinkled with sesame seeds.

Last Step:

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Nutrition

Serving: 1 /2 cup, Calories: 63 kcal, Carbohydrates: 10 g, Protein: 1 g, Fat: 2.5 g, Sodium: 115 mg, Fiber: 2 g, Sugar: 6.5 g

Categories:

Asian Cabbage Mango Slaw

Makes approximately 3 cups. Double it for more servings.