Ya know the saying, “eat the rainbow?” Well, this slaw recipe pretty much has you covered in one bowl. There are so many good things going on here! Perfect crunch and earthiness from fresh, crisp vegetables, paired with a tangy sweetness from mango. Round it all out with savory nuttiness from the sesame oil. This slaw has it all!
Here’s what you need:
Prepare the veggies.
Thinly slice, or julienne, the cabbage, mango, and bell pepper. The goal here is to get the slices all the same size, so you get a little bit of everything in each bite. Then grate the carrots and slice the green onions. Toss everything into a large bowl, then add the copped cilantro and sesame seeds.
Make the vinaigrette.
Grate the ginger and garlic finely with a microplane into a small bowl then add the sesame oil, vinegar, sambal, honey and soy. Pour the vinaigrette over the veggies. Toss well to combine.
Let it sit for a bit.
Unlike a salad made with tender greens, this slaw actually gets better as it sits. The hearty, sturdy vegetables need a little time to hang out in the vinaigrette. The acidity in the dressing will begin to soften the veggies ever-so-slightly, leaving them tender-crisp. I recommend letting the slaw hang out in the refrigerator for 30 minutes to an hour.
Because it does stand the test of time so well, this slaw is great for a pot luck or summer barbecue. It travels really well. Just add the dressing right before you are about to leave and when you arrive, it will be good to go!
What to eat with Mango-Sesame Slaw:
The acidity and sweetness in this slaw makes it a perfect compliment to rich or smoky meats. I always whip this up when I make my Ginger Beer Braised Carnitas or Tamarind and Lime Marinated Skirt Steak!
Other recipes to try:
Crunchy Mango Sesame Slaw
Ingredients
- 1/2 red cabbage julienned
- 3 carrots grated
- 1 red bell pepper julienned
- 2 2 scallions julienned
- 1 mango peeled and sliced
- 4 tbsp cilantro rough chopped
- 2 tbsp sesame seeds
- 1 tbsp sesame oil
- 3 tbsp rice vinegar
- 1 tbsp soy sauce
- 2 1/2 tbsp honey
- 1 tsp sambal or sriracha
- 1 tbsp grated ginger
- 1 clove garlic, grated
Instructions
- Place the cabbage, carrots, pepper, scallions, mango, cilantro and sesame seeds in a large bowl.Whisk together the sesame oil, vinegar, soy sauce, honey, sambal, garlic and ginger together in a separate bowl then pour the sauce over the veggies and mix well to coat all the veggies.
Looks very good.
I love it, Chris, and I know it’s going to be a great success!!
Lovely! Can’t wait to try this. I’ll share your site!
I like trying new recipes, I enjoyed the way you went step by step and the photos
Congratulations and much success ❤️