This is one of my favorite salads. Its colorful, delicious, light and best of all super easy to make. It can also be made a few hours in advance since the cabbage takes longer to soften.
Ingredients
Servings 7
- 1 bag 12 ounce shredded purple cabbage
- 1 bag 12 ounce shredded carrots
- 4 scallions chopped
- 1 avocado cut up in ½ inch dice
- 1 mango cut up in cubes or thinly sliced
Dressing:
- ¼ cup rice vinegar or apple cider vinegar
- ¼ cup of soy sauce
- ½ cup of sesame oil
- ⅛-¼ teaspoon sriracha depending on how spicy you prefer
Nutritional Facts
Nutrition Facts
Mango Asian Slaw
Amount per Serving
Calories
293
% Daily Value*
Fat
20
g
31
%
Saturated Fat
3
g
19
%
Polyunsaturated Fat
7
g
Monounsaturated Fat
9
g
Sodium
629
mg
27
%
Potassium
256
mg
7
%
Carbohydrates
24
g
8
%
Fiber
3
g
13
%
Sugar
5
g
6
%
Protein
5
g
10
%
Vitamin A
430
IU
9
%
Vitamin C
15
mg
18
%
Calcium
19
mg
2
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Instructions
- In a large bowl mix both bags of shredded cabbage and carrot. Add in chopped scallions, cubed avocado and mango.
- For the dressing: Whisk vinegar, soy sauce, sesame oil and sriracha.
- Dress the salad and mix to combine.
