Recipe: Asian Mango Cabbage Slaw

This is one of my favourite summer salads. Refreshingly sweet, sour, and savoury.

Gluten-free, low-carb, dairy-free, vegan and egg-free.


Asian Cabbage Mango Slaw
Original recipe from, but with a few modifications in red below.


  • 2 cups shredded cabbage
  • 1/2 cup shredded carrots
  • 1/2 bunch chopped kale
  • 1 mango, not fully ripe
  • 3 medium scallions, chopped (or 2 green onions, chopped)
  • 1 tsp black and white sesame seeds
  • 1/4 cup of fresh cilantro, chopped
  • 3 tbsp rice vinegar
  • 1/2 lime, juiced (approx 1 tbsp)
  • 1 tbsp low sodium soy sauce (or tamari for gluten free)
  • 1 tbsp sesame oil
  • 2 tbsp fresh miso paste


  1. Julienne the mango (cut into strips). Combine with the cabbage, carrots, scallions and toss together in a large bowl.
  2. Prepare the dressing by whisking together the rice vinegar, soy sauce, and lime juice; slowly whisk in the oil.
  3. Pour the dressing over the cabbage mixture and toss to coat. Let it sit at least 15-20 minutes to let the dressing soak in.
  4. Serve sprinkled with sesame seeds.
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