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

Photo by Sandra M.

PREP TIME

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minutes

TOTAL TIME

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minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 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

Directions

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

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