Mango Orange Slaw
- Ready In:
- 1hr 15mins
- Ingredients:
- 13
- Serves:
-
6
ingredients
-
Salad
- 1 medium head red cabbage, shredded
- 2 scallions, chopped (both white & green parts)
- 2 mangoes, chopped
- 1⁄4 cup cilantro, chopped
- 2 navel oranges, segmented
- 2 tablespoons toasted sesame seeds
- 1⁄3 cup toasted sliced almonds
- 2 squares of savory baked tofu (optional)
-
Dressing
- 2 tablespoons rice wine vinegar
- 2 tablespoons brown sugar
- 2 tablespoons soy sauce
- 1 tablespoon asian red chili sauce (Sriracha)
- 1⁄8 cup vegetable oil
directions
- Toast the sesame seeds in a small pan on medium heat for 2-5 minutes until seeds lightly brown and a few of them start popping.
- Gather the rest of the salad ingredients in a large bowl for tossing.
- In a medium bowl, mix all of the dressing ingredients together with a whisk. Season with salt to taste.
- Pour dressing on top of salad and squeeze the leftover orange (from segmenting) on top of the slaw.
- Cover the slaw and place in the fridge for about an hour before eating.
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