Go Back
Print
Recipe Image
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Asian Cabbage Mango Slaw
4.93
from
13
votes
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 Time:
30
minutes
mins
Total Time:
30
minutes
mins
Yield:
6
servings
Course:
Side Dish
Cuisine:
Chinese, Japanese
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:
63
kcal
,
Carbohydrates:
10
g
,
Protein:
1
g
,
Fat:
2.5
g
,
Sodium:
115
mg
,
Fiber:
2
g
,
Sugar:
6.5
g
- WW Points:
1