| Total: | 1 hr 20 min |
| Prep: | 20 min |
| Cook: | 1 hr |
| Yield: | About 6 cups |
Ingredients
- 1 small to medium Savoy cabbage (can substitute regular green cabbage)
- 1 mango, ripe but not too soft, peeled and julienned
- 1 small red onion, julienned
- 1 red pepper, julienned
- 1/2 cup cilantro, chopped
- 3 Serrano chiles, seeded and julienned
- 1 medium carrot, shredded
- 1/4 cup seasoned rice vinegar
- 1/4 cup lime juice
- 1/4 cup orange juice
- 2 tablespoons sesame oil
- Salt to taste
Instructions
- Toss all ingredients gently and let marinate for about 1 hour.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 162 |
| Total Fat | 7 g |
| Saturated Fat | 1 g |
| Carbohydrates | 24 g |
| Dietary Fiber | 5 g |
| Sugar | 17 g |
| Protein | 3 g |
| Cholesterol | 0 mg |
| Sodium | 594 mg |
Reviews
I have made this about a dozen times, and it is about time I pass on the multitudes of high compliments on this recipe!
The addition of mango makes this slaw, other than that it didn’t wow me. I subbed 1 jalepeno instead of 3 serranos. The recipe called for “sesame oil” all I had was toasted and I felt 2 tablespoons of toasted sesame oil would have been overpowering so I used canola oil instead.
fabulous, fresh tasty & light. great – would highly recommend!
I first had this at a wine tasting and it was paired with a sweet wine. It was excellent. It is requested at every potluck I attend. I add cooked prawns to it to make it a meal. I can’t recommend this enough!!!
Very nice asian fusion for a bbq. I used red cabbage instead of green and I think it made the dish much prettier yet still tasty. Lots of chopping involved, but I used a food processor en lieu of julienning everything.
This was exactly the type of recipe I was looking for to accompany a light meal of grilled fish or chicken. Served it to friends who were skeptical as I was chopping the veggies, saying they never eat these veggies. They loved it and went back for 2nd and 3rds. The dressing is absolutely delicious!