Asian Cabbage Mango Slaw

I saw this recipe and knew that we had to try it! Actually, this recipe was my inspiration behind having an Asian-inspired BBQ meal. The idea of mango in my slaw felt very summery to me and it was a great way to have a BBQ side without the calories of our typical mayo-based salads.

It was a pretty simple dish to make. Below, you'll see everything tossed in the bowl. FYI, I shredded the cabbage with a knife and the carrot with a box shredder.

The marinade called for rice vinegar (which I didn't have), but I had just learned that I could sub with white wine vinegar.

Mixed it all up and threw in some sesame seeds and it was ready. I put it in the fridge for a few hours, but I could've just given it 15 minutes to let the flavors marinade a little.

Asian Cabbage Mango Slaw

(6 servings. Serving Size 1/2 cup)

2 cups shredded cabbage

1/2 cup shredded carrots

1 mango

a bunch of green onions, chopped

3 tbsp rice vinegar, I used white wine vinegar

1/2 lime, juiced

1 tbsp soy sauce

1 tbsp sesame oil

2 tsp sesame seeds

(original recipe called for 1 tsp black sesame seeds, 1 tsp white sesame seeds)

Use a knife to shred cabbage, cutting very thin slices. Shred carrots with box shredder, cut mango into small strips, chop green onions and then toss everything together in a bowl.

Whisk vinegar, soy sauce, lime juice first and slowly whisk in the oil.

Pour dressing over the slaw, toss to coat.

62.9 Cals, 10.1 g Carbs

Original recipe from Skinny Taste

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