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.
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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