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.
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.
Gluten-free, low-carb, dairy-free, vegan and egg-free.
Asian Cabbage Mango Slaw
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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Makes approximately 3 cups. Double it for more servings.
Yum! Having this with the Asian air fried chicken thighs tonight. Great combo!
Thank you so much for this recipe . It’s so hard to find an Asian recipe for slaw or salad for people following a gluten free diet. I made this recipe for dinner tonight with Gluten free soy sauce. I know that my husband and daughter will love it.
Wow, We loved this slaw. It was fresh and so tasty. We paired it with banging grilled shrimp skewers and loved it. Thank you, Gina for a grand slam!!
Made this tonight to serve alongside the Sweet and Spicy Glazed Salmon. I used the juice of the whole lime, and 2.5 cups of bagged coleslaw mix, but didn’t change anything else. I made it about 2 hours before dinner so the flavors would have plenty of time to blend. We loved it. So easy and quite tasty.
I think the juice of half a lime is too much. I had to add some brown sugar to reduce the tartness (like make your mouth pucker tartness!). We also found it quite delicious to add just a tiny bit of toasted almonds to our personal servings. Other than being too tart, this was easy and delicious. The mango was a nice twist on Asian slaw.
I made this tonight but I did not have a mango so I used cuties and it was pretty good except next time I will probably add 1 teaspoon of sugar to the dressing because it was quite tart. I served this with a gochujang salmon and plain red quinoa.
Instead of just 2 cups of cabbage, I used a 12 oz bag of of shredded lettuce and topped each serving with TB of sliced raw almonds for an added crunch. It came out really good! Served it with the Kahlua pork and steamed brown rice. Yummy!
This was so so good. Made it tonight with your crispy oven baked pork chops. Another delicious dinner made from your recipes. I have all 4 of your cookbooks and have yet to make anything that wasn’t wonderful. Thank you for all of the healthy and tasty meals!!
Thanks Laurie!
Awesome side dish…..very flavorful. A great change from making cauliflower rice all the time. The only thing I added was some chopped cilantro. My husband usually hates cabbage and slaws but gobbled this down with complements. He must have had 4 servings. The only thing disappointing about this dish was no leftovers 😢
This is so very good! I usually pair this recipe with your cauliflower fried rice and TJ’s cilantro chicken wontons—makes a wonderful, “escape-from-the-usual” and VERY low-point meal. Be sure to make in advance—-the flavors get even better the more it sits. Oh, I also add the zest the 1/2 lime for added tropical tastiness!
This was fabulous! Crunchy, sweet, and tangy all in one! Easily could double this recipe.
This is SO delicious. It’s good right after it’s mixed but even better the next day when everything melds together. I had it as a side with your Korean Beef and I finished off the left overs this morning. 😄
I am admiring you so much! It is incredible that you have so many healthy ideas, combining such simple ingredients into incredibly tasty (and good looking) meals.
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Does this taste as good if i dont use the mango? Looking for a asian slaw for a wrap!
I made this last night to accompany Korean grilled chicken (from this site too) I liked it, but agree w.other reviewers that's the vinegar taste is a bit strong. I will def make this again, but next time will cut back one tbsp of the vinegar.
I was expecting to not like it. I tried it because I love mangos. Anything with mangos should be good right? Well, its wonderful. Its such a unique and unexpected meld of flavors! Bravo Gina, you've done it again!
I love this! I never know what to do with cabbage that's fun and delicious. The bright colors make it pop and add some excitement to my salad diet. My husband likes it and he runs at the word "coleslaw" and has detested mangos. Score! It's also wonderful topped with browned and toasted peanuts on the stove or oven to make a filling and quick lunch.
Still looking for help with this recipe. looks so yummy but no one ate it because of the strong vinegar taste. I had missed the soy sauce, but when I added it later and tasted the next day the slaw was brownish and still not good. What did I do wrong:)
is 3 TB of rice vinegar correct? It had a strong vinegar taste…
My mango was very ripe so I puréed it and added to the dressing. I had pineapple so grilled & diced & it-yum!!!! It will accompany fresh caught Hailbut tacos.
Cabbage is not boring anymore! Great way to eat this vegetable which has a lot of vitamin C, K, A and folate.
FYI – Most people think Bragg's is low sodium. It is not. Read the nutritional info label … Braggs label shows a serving size of 1TEASPOON equaling 320 mg sodium, USDA rates no-name everyday low sodium soy sauce at 1 TABLESPOON (3 times as much product!) equaling 533 mg sodium. I have nothing against Braggs (oh, maybe cost!) but don't use it because you think it is low sodium.
Like all your other 10 billion followers, I L O V E your recipes! Just a note of interest, Bragg liquid amino acids are the perfect substitute for soy sauce; excellent taste, low sodium, and good for you.
This was so good! I have made twice. Once with coleslaw mix and once with shredded red cabbage. Both times it worked great. I did cut the sesame oil in half and used veg oil for the other half. I am just not a huge fan of sesame seed oil.
Made this today, very yummy! I left out the scallions (DH can't eat them) and added a bit of chopped cilantro (I had some extra.) I also added a tiny bit of agave nectar; I think my mango could have been sweeter. But we liked it a lot, will definitely make again!