Napa Cabbage and Mango Salad
by Sommer Collier — last updated on Sep 24, 2025 
Our crisp, sweet and refreshing mango salad recipe includes Napa cabbage and crunchy toasted almonds, all tossed in the best Asian-inspired honey sesame vinaigrette. You’ll be making this fabulously flavorful mango and cabbage slaw all summer!
Sommer’s Recipe Notes
Let’s be honest, it can be difficult to find dishes that make everyone happy and aren’t boring – particularly at larger gatherings where there can be all kinds of preferences. But it certainly isn’t impossible… And if you’re looking for a crowd-pleasing summer salad with serious personality, you have come to the right place!
This simple Napa cabbage salad with mango requires just four ingredients for the salad, plus a homemade Asian-inspired vinaigrette. It’s sweet and punchy, bright and crunchy, and is sure to tickle even the pickiest of tastebuds.
Best of all, it comes together in only a matter of minutes, but looks super impressive and enticing. Exactly what you want for those backyard barbecues, picnics, and any seasonal gathering!
Why You’ll Love This Mango Salad with Napa Cabbage
- Fresh summer salad – We are combining Napa cabbage, fresh sliced mango, scallions, and toasted almonds for a wonderful crunch.
- Vibrant vinaigrette – An Asian-inspired honey and rice vinegar dressing is the perfect combination of sweet, tangy, and slightly nutty flavors. It makes every bite of salad ultra satisfying!
- Easy to customize – Start with our basic mango salad recipe, then throw in any additional salad goodies you like! You can even mix up the vinaigrette for a personal twist.
Make this mango and cabbage slaw recipe your own and serve as a sunny side dish at summer dinners and potlucks. Or add a protein boost to turn it into a main meal the whole family will love – yes, even the kids!
Ingredients and Tips
- Napa cabbage – For the perfect shredded cabbage, first slice off the very bottom hard part (root end) and discard. Then cut the head in half lengthwise, and thinly slice into shreds lengthwise as well. Roughly chop the strands widthwise to get bite-sized pieces.
- Mango – Choose ripe, slightly soft, and fragrant mangoes for the best flavor. To cut them for a salad, start by using a sharp knife to carefully peel and slice off the skin. Next, cut lengthwise into the mango until you reach the hard pit. Use the knife to slice off large chunks and thinly slice them for the salad.
- Green onions – These add a nice fresh peppery flavor to balance the sweetness of the mangos.
- Blanched almonds – Toast the almond slivers either in a hot skillet on the stovetop for a few minutes, or bake them at 350 degrees in the oven for about 10 minutes. Either way, be sure to keep a close eye on them so they don’t burn!
- Vinaigrette – This fantastic Asian-style dressing is made with a simple combination of rice vinegar, grape seed oil, honey, sesame oil, salt, and pepper.
Recipe Variations
- Vegan – Swap honey with agave to make this a totally plant-based mango salad recipe.
- Optional goodies – Try adding a handful of chopped red bell pepper, fresh herbs like chopped mint or cilantro, shredded carrots, sliced avocado, or mung bean sprouts for an extra boost of nutrients and flavor!
- Vinaigrette – Sometimes we add sliced cucumbers, sesame seeds, or even Sriracha to the vinaigrette to give it a kick.
Protein Pointer – This mango salad is fantastic served with grilled chicken, fish, or shrimp on top!
How to Make Mango and Napa Cabbage Salad
Tip for Success – You can save yourself some time on the day of the event and prep the different ingredients a day ahead. Store everything in separate containers and keep in the fridge until you’re ready to combine and serve.
Find the full Napa Cabbage and Mango Salad recipe with detailed instructions, storage tips, and a video tutorial in the printable form at the bottom of the post.
Storage Notes
- Storing Leftovers – Fresh Asian cabbage salad will keep well for a day or so in the fridge, stored in an airtight container.
Serving Suggestions
Pair this crisp, refreshing, and flavorful salad with Asian-style main dishes like Asian instant pot chicken thighs, fall-off-the-bone tender beef ribs, or sesame chicken burgers.
Keep things light and serve Napa cabbage and mango salad with simple shrimp, chicken, salmon, or other fish dishes. It’s bright and perky enough to make any meal exciting!
Napa Cabbage Salad Recipe with Mango
Video
Ingredients
- 1 small-medium head napa cabbage 12-14 cups, chopped
- 2 ripe mangoes
- 1 bunch green onions scallions
- 1/2 cup blanched almonds toasted
- 1/4 cup rice vinegar
- 1/4 cup grape seed oil or another flavorless oil
- 3 tablespoons honey
- 1 tablespoon sesame oil
- Salt and pepper
- Optional Add-Ins: shredded carrot bell pepper, cilantro, mint
Instructions
- Roughly chop the napa cabbage and pile in a large serving bowl. Peel and slice the mangoes. Sprinkle the slices over the top of the cabbage.
- Chop the green and white ends of the scallions and sprinkle over the salad. Then sprinkle the toasted almonds on top.
- Pour the rice vinegar, oils, and honey in a small bowl. Whisk well and season with salt and pepper. Pour the vinaigrette over the salad and toss.
Notes
Nutrition
Frequently Asked Questions
Mango is such a versatile fruit and pairs beautifully with any number of sweet, salty, and/or sour foods! In this Asian cabbage salad recipe, the sweetness of the mangoes enhances the mild Napa cabbage taste and balances the tangy honey-sesame vinaigrette.
You betcha! Mango is loaded with vitamins and minerals, and this gluten-free and grain-free salad is light and refreshing. It’s a fabulous, good-and-good-for-you dish you’ll crave again and again!
My son absolutely loved the salad. We will be adding this to our weekly meal plan to get them to eat some greens and fresh fruit!