Light and fresh, Asian slaw made with shredded cabbage, carrots, lime juice, rice vinegar and mango topped with sesame seeds.
Asian Slaw
Feels like summer here in New York, I bet a lot of you are firing up your grill, and what’s more popular than coleslaw with those burgers and grilled meats! When I make a slaw, I never buy the creamy mayonnaise slaw they sell in the deli with all the sugar in it, I actually despise the stuff! I prefer to keep it light and fresh. This asian slaw is wonderful, sweetened with fresh mango and pairs well with grilled meats like my Asian grilled chicken, BBQ chicken, Chicken Satay, and more.
Why This Asian Slaw Works
When I make a slaw, I prefer to keep it light and fresh. Many recipes are loaded with sugar, honey or heavy dressings. This recipe uses fresh mango for a hint of sweetness, and lots of fresh cabbage and carrots, which is healthy and light.
- Easy Side: It pairs well with any protein
- Great for Many Dietary Restrictions: This dish is gluten-free, weight watchers friendly, and dairy-free.
- Budget-Friendly: Rice and ground beef are affordable staples, providing a nutritious and filling meal.
If you make this Asian slaw recipe, I would love to see it. Tag me in your photos on Instagram or Facebook!
Asian Slaw Ingredients
Here’s what you’ll need to make this easy Asian coleslaw recipe. See exact measurements in the recipe card below:
- Shredded Cabbage and Carrots: Shred it with the large holes of a box grater. You can use red cabbage or white or a combo of both. Sometimes I buy it pre-shredded to save time, it’s even great with broccoli slaw.
- Mango: You want a slightly under-ripe mango here so it’s not too soft. The mango isn’t quite sweet yet and the texture is firm which is perfect for cutting the mango into strips for this recipe.
- Scallions: Add flavor to the slaw
- Asian Slaw Dressing: rice vinegar, fresh lime juice, low sodium soy sauce or tamari for gluten-free and sesame oil
- Sesame seeds: I like to use black and white sesame seeds for color.
How To Make Asian Slaw
- Peel the mango and remove from the pit. Cut it into thin 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 in a small bowl; then 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.
Storage
This lasts 3 to 4 days refrigerated.
More Cabbage Recipes You Will Love
- This Classic Coleslaw Recipe
- My Quick Cabbage Slaw
- Apple and Cabbage Slaw
- Stuffed Cabbage Casserole
- Slow Cooker Corned Beef and Cabbage
Asian Slaw Recipe with Mango
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
- Peel the mango and remove from the pit. Cut it into thin 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 in a small bowl; then 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.
