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Mango Slaw with Cashews and Mint

Servings: 6 to 8

Shredded napa cabbage, red pepper, matchsticks of mango, fresh mint, and thin slices of red onion hang out in a lime and rice-vinegar dressing, then get topped with toasted cashews. This can be a main-dish salad, or it goes well with pork chops, or grilled chicken or tofu. It will work with almost any variety or ripeness of mango, whether sour or sweet. Use the type you can get or that you enjoy the most. In general, a firm but not overly ripe mango holds up best, but all will be delicious in this salad.


  • 2 firm mangos, peeled, pitted, and julienned
  • 1 1- to 1-1/4-lb. head napa cabbage, halved and very thinly sliced
  • 1 medium red bell pepper, julienned
  • 1/2 medium red onion, thinly sliced
  • 6 Tbs. fresh lime juice, from about two limes
  • 1/4 cup rice vinegar
  • 2 Tbs. olive oil, or oil of your choice
  • 1/2 tsp. kosher salt
  • 1/4 tsp. crushed red pepper flakes; more to taste
  • 1/4 cup thinly sliced fresh mint leaves
  • 1/4 cup toasted cashews, coarsely chopped

Nutritional Information

  • Calories (kcal) : 120
  • Fat Calories (kcal): 50
  • Fat (g): 6
  • Saturated Fat (g): 1
  • Polyunsaturated Fat (g): 1
  • Monounsaturated Fat (g): 4
  • Cholesterol (mg): 0
  • Sodium (mg): 160
  • Carbohydrates (g): 18
  • Fiber (g): 2
  • Sugar (g): 13
  • Protein (g): 2


  • In a large bowl, toss the mangos, cabbage, bell pepper, and onion.
  • In a small bowl, whisk the lime juice, vinegar, oil, salt, and pepper flakes, and pour over the slaw. Serve immediately, or leave the flavors to muddle for an hour in the fridge. Before serving, toss with the mint, and sprinkle with the cashews.
  • Store in an airtight container in the refrigerator for up to 3 days.


Rate or Review

Reviews (1 review)

  • mayo1 | 06/21/2019

    Made this without the cabbage as this is very similar to a favorite salad from the local Thai restaurant and it was excellent - so now we can enjoy it much more often.

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