Napa Cabbage Salad Recipe with Mango
Our crisp 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!
Servings: 8 servings
Calories: 190kcal
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.
Video
Notes
Vinaigrette variations - Sometimes we add sliced cucumbers, sesame seeds, or even Sriracha to the vinaigrette to kick things up.
Fresh mango salad will keep well for a day or so in the fridge, stored in an airtight container.
Nutrition
Serving: 1.5cups | Calories: 190kcal | Carbohydrates: 19g | Protein: 3g | Fat: 13g | Saturated Fat: 1g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 4g | Trans Fat: 0.001g | Sodium: 13mg | Potassium: 408mg | Fiber: 3g | Sugar: 15g | Vitamin A: 933IU | Vitamin C: 50mg | Calcium: 110mg | Iron: 1mg