Description
A vibrant and crunchy slaw featuring green mango, cabbage, and a zesty chili-lime dressing that brings bright tropical flavors to your table.
Ingredients
Scale
- 2 cups shredded green cabbage
- 1 large green mango, julienned
- 1 medium carrot, julienned
- 1/2 red bell pepper, thinly sliced
- 1/4 cup thinly sliced red onion
- 2–3 tbsp chopped cilantro
- 1–2 fresh Thai chiles, thinly sliced
- 2 tbsp roasted peanuts, roughly chopped
- 3 tbsp lime juice
- 2 tbsp fish sauce (or soy sauce for vegan option)
- 1 tbsp palm sugar (or brown sugar)
- 1 tsp grated ginger
- 1 clove garlic, minced
- 1 tbsp neutral oil (sesame oil optional)
Instructions
- Prep the produce: shred the cabbage, julienne the mango and carrot, thinly slice the pepper and onion, and chop the herbs and chiles.
- Make the dressing: whisk lime juice, fish sauce, sugar, ginger, garlic, and oil in a small bowl until the sugar dissolves.
- Toss everything together: put the cabbage, mango, carrot, pepper, onion, and herbs in a large bowl. Pour the dressing over and toss until everything looks happy and coated.
- Add peanuts and chill: fold in roasted peanuts right before serving to keep them crunchy.
- Taste and adjust: try a bite—add more lime for zing, more sugar for balance, or more chiles for heat.
Notes
For best results, salt the cabbage lightly and let it sit for 5 minutes before rinsing to remove excess moisture. Add peanuts last to maintain their crunch.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Side Dish
- Method: No-Cook
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 5g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg