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Asian Cabbage Mango Slaw

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Asian Cabbage Mango Slaw

posted April 17, 2012 by way of Gina

Light, contemporary and crisp slaw made with shredded cabbage, carrots, lime juice, rice vinegar and a somewhat under-ripe mango crowned with sesame seeds. An excellent aspect to fish, red meat or even burgers.

Feels like summer time right here in New York, I guess numerous you might be firing up your grill, and what’s extra well-liked than cole slaw with the ones burgers and grilled meats! When I make a slaw, I by no means make the creamy mayonnaise slaw like they promote within the deli with all of the sugar in it, I in truth despise the stuff! I like to stay it gentle and contemporary.

Slightly under-ripe mango’s are used on this recipe. In South America, a normal side road meals snack is under-ripe mango with lime juice and salt. The mango isn’t reasonably candy but and the feel is company which is absolute best for chopping the mango into strips for this recipe. You can use pink cabbage or white or a combo of each. Sometimes I purchase it pre-shredded to save lots of time, it’s even nice with broccoli slaw! This lasts a couple of days refrigerated.

Gluten-free, low-carb, dairy-free, vegan and egg-free.

Asian Cabbage Mango Slaw

Servings: 6 • Serving Size: half of cup • Points +: 2 pts • Smart Points: 1

Calories: 62.nine • Fat: 2.7 g • Protein: 1.1 g • Carb: 10.1 g • Fiber: 1.nine g • Sugar: 6.three

Sodium: 114.eight mg


  • 2 cups shredded cabbage
  • half of cup shredded carrots
  • 1 mango, now not totally ripe
  • three medium scallions, chopped
  • three tbsp rice vinegar
  • half of lime, juiced
  • 1 tbsp low sodium soy sauce (or tamari for gluten loose)
  • 1 tbsp sesame oil
  • 1 tsp black and white sesame seeds


Julienne the mango (lower into strips). Combine with the cabbage, carrots, scallions and toss in combination in a big bowl.

Prepare the dressing by way of whisking in combination the rice vinegar, soy sauce, and lime juice; slowly whisk within the oil.

Pour the dressing over the cabbage combination and toss to coat. Let it take a seat no less than 15-20 mins to let the dressing soak in.

Serve sprinkled with sesame seeds.

Makes roughly three cups. Double it for extra servings.

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posted April 17, 2012 by way of Gina
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