Servings: six to eight.
If you like crunchy slaw, serve this right away. If you prefer a softer cabbage texture, let the slaw rest for 10 to 15 minutes before serving.
In a small bowl, whisk the vinegar, mayonnaise, olive oil, soy sauce, sugar, ginger, and serrano. Season to taste with salt and pepper.
Put the radicchio, both types of cabbage, mango, and scallions in a large bowl. Add the dressing and toss. Season to taste with salt and pepper and serve.
This slaw’s spicy kick is perfect with a pork stir-fry with ginger and garlic or a grilled flank steak marinated in soy sauce, rice vinegar, and ginger.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
I've made this slaw a few times. It's very striking-looking and tasty. It's great with fish or shrimp with Asian flavors. Of course I salt the cabbage first for about 20 minutes and drain it, so the slaw can keep for a week.
© 2018 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?