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.

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.
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4.91 from 10 votes
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Asian Cabbage Mango Slaw

63 Cals 1 Protein 10 Carbs 2.5 Fats
Prep Time: 30 mins
Total Time: 30 mins
Yield: 6 servings
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.

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.

Nutrition

Serving: 1/2 cup, Calories: 63kcal, Carbohydrates: 10g, Protein: 1g, Fat: 2.5g, Sodium: 115mg, Fiber: 2g, Sugar: 6.5g
WW Points Plus: 2
Keywords: dairy free, Gluten Free, low carb, Under 30 Minutes, Vegetarian Meals

Asian Cabbage Mango Slaw

Makes approximately 3 cups. Double it for more servings.

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92 comments

  1. 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!!

  2. 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.

  3. 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.