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Asian Cabbage Mango Slaw


Servings: 6 • Serving Size: 1/2 cup • Old Points: 1 pt • Points+: 2 pts
Calories: 62.9 • Fat: 2.7 g • Protein: 1.1 g • Carb: 10.1 g • Fiber: 1.9 g • Sugar: 6.3
Sodium: 114.8 mg

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Rate this recipe 4.3/5 (18 Votes)


  • 2 cups shredded cabbage
  • 1/2 cup shredded carrots
  • 1 mango, not f ully ripe
  • 3 medium scallions, chopped
  • 3 tbsp rice vinegar
  • 1/2 lime, juiced
  • 1 tbsp low sodium soy sauce (or tamari f or gluten f ree)
  • 1 tbsp sesame oil
  • 1 tsp black and white sesame seeds



Step 1

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
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.
Makes approximately 3 cups. Double it for more servings.

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