Description
A refreshing slaw made with mango, cucumber, cabbage, peppers, herbs, and a sesame-lime vinaigrette.
Ingredients
Scale
- 1/2 large cucumber, seeded and julienned
- 1 ripe mango, peeled and julienned
- 2 cups shredded cabbage
- 6 baby bell peppers or 1 red bell pepper, julienned
- 1 jalapeño pepper, julienned
- 1/3 cup chopped mint or cilantro
- 1/4 cup sesame oil
- 1 teaspoon kosher salt
- 1 tablespoon rice vinegar
- 1 tablespoon lime juice
- 1/2 tablespoon honey or sugar
- 1 tablespoon sesame seeds
- 1 tablespoon coconut aminos or soy sauce
- 1/2 teaspoon fish sauce
Instructions
- Whisk sesame oil, salt, rice vinegar, lime juice, honey, sesame seeds, coconut aminos, and fish sauce.
- Prepare cucumber, mango, cabbage, peppers, jalapeño, and herbs.
- Place all prepared ingredients in a large bowl.
- Pour dressing over the slaw mixture.
- Toss until evenly coated.
- Serve immediately or chilled.
Notes
- Use a firm ripe mango for best texture.
- Mix dressing just before serving for maximum crunch.
- Store leftovers in the refrigerator for up to 2 days.
- Prep Time: 15 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 135
- Sugar: 9
- Sodium: 490
- Fat: 10
- Saturated Fat: 1
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 12
- Fiber: 2
- Protein: 1
- Cholesterol: 0