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Crunchy Napa Cabbage Salad
Crunchy Napa Cabbage Salad with mango and toasted almonds. This easy asian-style salad is a favorite with the kids.
Prep Time
10
minutes
mins
Total Time
10
minutes
mins
Course:
Salad
Cuisine:
American
Servings:
8
Calories:
196
kcal
Author:
Sommer Collier
Ingredients
1
head
napa cabbage
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
US Customary
-
Metric
Instructions
Roughly chop the napa cabbage and pile in a large serving bowl.
Peel and slice the mangoes
and scatter 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
Vinaigrette variations:
Sometimes we add sliced cucumbers, sesame seeds, or even Sriracha to the vinaigrette to kick things up.
Nutrition
Serving:
1
g
|
Calories:
196
kcal
|
Carbohydrates:
18
g
|
Protein:
4
g
|
Fat:
13
g
|
Saturated Fat:
1
g
|
Sodium:
12
mg
|
Potassium:
408
mg
|
Fiber:
3
g
|
Sugar:
14
g
|
Vitamin A:
835
IU
|
Vitamin C:
46
mg
|
Calcium:
117
mg
|
Iron:
0.8
mg