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