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.
Print WW Personal Points
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.


  • 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


  • 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.


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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  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. 

  4. 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.

  5. 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!

  6. 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!!

  7. 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 😢

  8. 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!

  9. 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. 😄

  10. 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.

  11. Pingback: 9 Yummy Foods To Make With Mangoes This Season. - ZumiZumi

  12. Does this taste as good if i dont use the mango? Looking for a asian slaw for a wrap!

  13. 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.

  14. 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!

  15. 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.

  16. 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:)

  17. is 3 TB of rice vinegar correct? It had a strong vinegar taste…

  18. 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.

  19. Cabbage is not boring anymore! Great way to eat this vegetable which has a lot of vitamin C, K, A and folate.

  20. 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.

  21. 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.

  22. 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.

  23. 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!

  24. Just made this tonight and I LOVED it! I added to a salmon buger.

  25. just made this tonight and it was a big success! i did 2 things different..doubled the amount and 1 whole lime was too i added one packet of splenda to cut some of the acid! the kids, hubby and i loved it! oh, also added some fresh cilantro to the dressing! thanks gina!

  26. Besides my failed attempt at properly julienning (sp?) the mango, this was fantastic and pretty easy to make too.

  27. Made it today and it was delicious!! I added about 1/2 tbs extra of tamari as it was a bit too vinegary (I didn't have rice vinegar, all I had was red wine vinegar). I also added some cayenne pepper and chopped cilantro, yum yum! Thanks for this delicious recipe!!
    – Roberta W.

  28. Think there is anyway to adapt this slightly to make it a little less asian…a little more mexican? Doing a party this weekend with mexican food and thought a mango slaw would be great with it! What could I use instead of the soy or sesame oil? Vegetable oil? Red wine vinegar maybe?

  29. I made this today exactly as recipe states. Add cooked chicken breast and slivered almonds and you would have a complete meal. A little to much vinegar taste to me so I will tweek it next time. And I seemed to have a lot of the dressing in the bottom of the bowl. I did like it and will make again. New to site but I am seeing lots of recipes to try. Love that the WW points are listed.

  30. Just made but I added cilantro and 1.5T of agave nectar it was so yummy!!

  31. Can't eat mango. What could I use instead?

    • green apple, pinapple, pomegranate would probably be great, strawberries….typically any slightly sour fruit.

  32. Fixed this slaw tonight. Felt it needed a bit more sweetness to it. The mango was good, but not enough for my tastes. Has anyone added anything to counter-balance the tartness of the dressing?

  33. I want this for dinner tonight!

  34. My husband and I loved this. I added 1 tsp. of chili garlic sauce to spice it up a bit.

  35. I am hosting our Women's Wine Wednesday tonight and I made this as part of our dinner. Looking forward to serving this to my friends. I'm sure it will be a hit! Sounds wonderful and was easy to make.

  36. I made this yesterday & it was so delish! I will surely make this a lot over the summer…love it!

  37. This was great! I had it as a side to your Bangin Good Shrimp! They were both delicious. Thank you so much. 🙂

  38. I love your recipes! I have a question about the WW Points+ for this recipe – when I plug in the ingredients into the recipe builder, the only one that registers any points plus is the sesame oil (3 P+ for the entire recipe), but you listed each serving as 2 P+. Am I doing something wrong? I want to make sure that I am using the recipe builder properly, so I don't undervalue my recipes. Thank you so much!

  39. A-MAY-ZING. Am now addicted to this recipe and have taken a few friends along on my journey. If I have to be addicted to something let it be good foodlike this. I made this with grilled chicken and the brown coconut rice for dinner and it has become a repeat meal.
    Thank you!!

  40. Do you use seasoned rice vinegar or plain?

  41. I think it would be great if it sat overnight!

  42. Hello,

    I was wondering how far ahead you would say you could make this? Or would it be best to make everything but not put the dressing on until ready to serve or would it be even better if it sat for hours instead of just 15-20 minutes? Thanks for the advice!


  43. can i use red cabbage instead of white cabbage? i could only find the shredded red in the store.

  44. just made it! Yumm-Mee! know it will be even better if i can let it marinate 🙂

  45. So good with your Kuala Pork! Just awesome!

  46. excellent! Paired it with grilled burgers.

  47. Awesome recipe! I'm glad to have found a slaw recipe that doesn't require mayo!

  48. Hey, I just made this slaw with chicken teriyaki, and what should I say… DELICIOUS. I miss Asian food here in France…

  49. Yummm this looks so refreshing–perfect for spring!

  50. Had a huge cookout this weekend for 28 adults and kids. Made this with pulled pork, ribs, and chicken and it was wonderful! My hubby doesn't like mayo-based slow and I'm no carbing so this was perfect for both of us. I doubled all of the veggies and let it sit overnight. Made one more batch of the dressing the next morning and tossed it again. Delish!

  51. Looks yummy! This Asian salad best if serve in Small Bamboo Boat to express the exotically Asian style. I'll try this at home.

  52. That looks beautiful! I love the addition of mango- I would have thrown that into my stir fry tonight if I had seen this sooner! Thanks for the inspiration.

  53. It's incredible how such healthy and simple ingredients can be transformed into so beautiful a salad. The textures and colors are fantastic… I am featuring this post in today's Friday Food Fetish roundup (with a link-back and attribution), but please let me know if you have any objections. As always, it's a pleasure to be following your creations…

  54. Thanks again for another great recipe! With a few modifications (because of ingredients I already had at home) I made this for my family for dinner last night. I did not have mango at all. For the carrots I substituted cucumber, the sesame oil was subbed with canola oil and I only had white sesame seeds. The dressing turned out great. My cabbage slaw mixture was very tasty, but it had a very monotone color – everything was green-ish/white… cabbage, cucumbers, green onions & cilantro. HA! It was delicious, though! THANKS.

  55. Hi Gina! Looks great! What do you think of spicing it up a bit with adding some ginger? or maybe some chili oil? Can't wait to make this for my next cook out.

  56. I wanted to make this so bad but didn't have any coleslaw and didn't feel like going to the store. I had a small head of iceberg lettuce and used it instead. It was WONDERFUL!!! Even my husband loved it and I was a little concerned as he's a big meat eater. I BBQed him some chicken and was thinking chopped chicken mixed in would be great too for next time. But I'm definitely using cabbage next time!

  57. This looks AMAZING Gina! I want to make this soon. I love mango and love trying it in new and different ways! 🙂

  58. The recipe looks great but I'm allergic to mango (I get rashes that make me look like a burn victim – no so good), so I'm wondering if I could substitute with papaya? It's been a while since I've eaten mango so I'm not sure about the texture or the sweetness, will the papaya be too much or not enough?

  59. Had this tonight with a rotisseried chicken breast. Such an easy & yummy side dish!

  60. Gina, I pinned this recipe today and it had 37 repins in less than an hour! I love your blog and recipes and am so glad people are catching on to how great this resource is.

  61. I would just add a salted nut of some kind and wrap it in a pita as a light meal. Yum!

  62. I see that I am not the first person to comment, but let me say that I love SKINNYTASTE.COM. It is definitely my favorite recipe blog/website. And it's so strange that you added this when you did. Just yesterday I was making my sister's Broccoli Slaw recipe because like in New York, Pittsburgh is experiencing quite the heat wave. I walked over to my computer and started noting the ingredients (in my fitness pal – another great website). To my dawning horror, I now realize why I gained 10 pounds last summer – Broccoli Slaw Salad (with those ramen noodles) happens to be a favorite of mine, but it is LOADED with fat… EEEKKK!! But wait! NOW, I have an ALTERNATIVE!! YEAH!! HURRAY!!

  63. Just made this! cant wait to try once the dressing has set for a little. I did cheat a little and try it before and it was already good! I think using apple cider vinegar would be wonderful. Im not a fan of rice vinegar even though I do use it a lot in Asian dishes, its a flavor that really stands out. I think next time I would use 1 less tablespoon. so excited to have this for dinner tonight! Thanks for all your wonderful dishes.

  64. Hi Gina,

    Continue to love your recipes!

    Do you think this would work with apple cider vinegar instead of rice vinegar? Let me know what you think!

  65. Wow, I'm all about the mango this week although I love the mushy and sweetened over ripe ones 🙂

  66. Looks wonderful! I love that you said to use a slightly under ripe mango. Nothing worse than a mush one!! Love the recipe!

  67. I am a size 16…and love food. It shows! Like every busy Mom, I want to eat better and lose weight. Your website is amazing, it's so helpful. Serious! Just amazing. Thank you so much for making all these recipes available. Just genius…btw we have the same camera, isn't it a great camera?

  68. Looks good, but my daughter is allergic to mangoes. Do you think I could sub in pineapple? Might have to give this a try tonight!

  69. Yum! This looks like it would be great on fish/shrimp tacos. I'm going to try it this week – thanks!

  70. Love your use of mangoes in this slaw, Gina! It looks so delicious and flavorful.

  71. Oh my gosh this looks so light and delicious! The perfect dish to make during this heat wave on the East coast!

  72. This looks amazing – I can't wait for fresh mango!

  73. omg!!I love coleslaw but mango & cabbage slaw??!! Looks good! I'm a lover of mango so I'll have to try this. Thx Gina! 🙂

  74. Ooops on that previous comment

    *serve with

  75. Gina, which recipe of yours would you recommend to service this with? Looks delish!

  76. Oh Gina, this looks SOOOO amazing!!!! I'll be making this VERY soon!!! BTW, I made your hot spinach dip for a potluck on Saturday (and linked the recipe and your site on my blog) It was SENSATIONAL!!! I know I'll be making that many times over. All the best, and as always, THANK YOU so much for your wonderful site!!!

  77. I'm making crock pot pulled pork this week and I cannot wait to try this with it.

    • I made the crock pot pulled pork on Sunday. Turned out good, but I used mesquite smoke and want to try hickory some next time. Bet it goes great with this slaw.

  78. Hello, Gina!
    I'm from Brazil and I've already made a lot of your recipes! They are so delicious! I can't wait for trying this one too! :0)
    Thanks for share!

  79. really appreciate

  80. This looks spectacular. Yum yum I'm going go make me some. LOL Thanks for another great lowfat recipe. My butt thanks you too. 🙂

  81. What a fabulous, unique, slaw! Yum!

    • Katrina and Gina… I enjoy your blogs very much. We are into Paleo, Gina, so this slaw is going to be heavenly. We use rice vinegar a lot. Mango goes with everything, me thinks.
      Would it be alright to put your bogs on mine? It is still a work in progress so … bear with me.

  82. I loveeee this! Mango goes so good in savory dishes. I love light cabbage slaws too, I do a spicy mexican style slaw with just a touch of light sour cream and lime juice..I really can't wait to make this though..with some grilled or baked asian style fish on the side. You're recipes make me soooo excited to cook..I got so into cooking since finding your blog 2 years ago, I'm even thinking about going to culinary school! Thanks for everything Gina. I'm a hugeeee fan =)

  83. mango is so great in salads! i used frozen in my cabbage slaw and it turned out great too: