Ingredients
- 1 Napa cabbage, sliced thinly
- ½ red pepper, cut into julienne slices
- 3 scallions, sliced at an angle
- 1 mango, peeled and cut into julienne slices
- ¼ cup rice wine vinegar
- 3 tbsp sugar
- 1 tsp finely grated ginger
- ½ tsp salt
- ¼ tsp black pepper
- 1 tsp sesame oil
Instructions
- In a large bowl, combine the cabbage, red pepper, scallions and mango and set aside
- In a separate bowl, whisk together remaining ingredients except the sesame oil. Whisk until the sugar dissolves (see note below). Then slowly whisk in the oil
- Combine vinegar mixture with cabbage, and refrigerate it for at least an hour
Notes
Makes approximately 6-8 servings NOTE:
- If you want to completely dissolve the sugar quickly, heat the vinegar and sugar mixture in a saucepan over a medium heat, until the sugar dissolves. Do this before you add the sesame oil. Cool to room temperature before combining with the vegetables
Nutrition Facts
Asian Slaw with Mango
Amount per Serving
Calories
60
% Daily Value*
Fat
1
g
2
%
Saturated Fat
0.2
g
1
%
Polyunsaturated Fat
0.3
g
Monounsaturated Fat
0.3
g
Sodium
157
mg
7
%
Potassium
341
mg
10
%
Carbohydrates
13
g
4
%
Fiber
2
g
8
%
Sugar
10
g
11
%
Protein
2
g
4
%
Vitamin A
916
IU
18
%
Vitamin C
50
mg
61
%
Calcium
94
mg
9
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.