Deb from Concord loves to experiment with new recipes. She received this one from a friend out west. This Asian Slaw recipe combines the tang of rice wine vinegar with the sweetness of mangoes, the slight zing of scallions, and the crunchiness of cabbage.
- 2 cups shredded cabbage
- 1/2 cup shredded carrots
- 3 medium scallions, chopped
- 1 mango, not fully ripe, diced
- 3 tablespoons rice vinegar
- 1/2 lime, juiced
- 1 tablespoon low sodium soy sauce (or tamari for gluten free)
- 1 tablespoon peanut oil
- 1 teaspoon black and white sesame seeds
Combine the cabbage, carrots, scallions, and mango. Toss together in a large bowl. Prepare the dressing by whisking together the rice vinegar, lime juice, and soy sauce. Slowly whisk in the peanut 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.
I made this and my family loved it too. I grilled up some chicken and used this as a side dish. It was even better the next day.
Enjoy great food that is great for you,