Sweet mangoes get the slaw treatment in this simple summer salad that’s perfect as a side dish to your next weeknight dinner or neighborhood BBQ!
2 T sugar
1 tsp kosher salt
1/4 tsp chili flake
3 T unseasoned rice wine vinegar
Juice of half a lime
1 T toasted sesame oil
1 large mango, peeled and chopped
1 medium head green cabbage, finely shredded
3 scallions, sliced thin
2 tsp sesame seeds
In a large bowl, combine the sugar, salt, chili flake, vinegar, lime juice, and sesame oil. Whisk until all the sugar and salt have dissolved.
Add the mango, cabbage, scallions, and sesame seeds. Toss thoroughly and serve.
You may omit the lime juice and just use all vinegar – just up the quantity to 1/4 cup. Other vinegars or all lime juice will work here as well, but make sure you pick something relatively clean and light (cider vinegar would be as heavy as I would go).
To break down a mango, peel it using a vegetable peeler. Then cut a small piece from the stem end and stand the mango up on its cut side. Then cut cheeks off the fruit, avoiding the large pit in the center. You should get two larger lobes and two smaller slivers. Then chop as directed.
You may use napa cabbage, or cole slaw mix for this, just make sure the cabbage is thin so it soaks up the dressing quickly.
This is best eaten fresh as it will leach out water as it sits. But if you need to make it ahead make sure to taste and re-season just before serving.
Keywords: mango slaw, quick asian slaw, picnic friendly side dish, easy weeknight salad