Asian Cabbage Mango Slaw
Prep Time: 30 mins
Total Time: 30 mins
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
Blue Smart Points: 1
Green Smart Points: 1
Purple Smart Points: 1
Points +: 2