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Spicy Slaw with Radicchio & Green Mango

Scott Phillips

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.


  • 2-1/2 Tbs. rice vinegar
  • 2 Tbs. mayonnaise
  • 1-1/2 Tbs. extra-virgin olive oil
  • 1 Tbs. soy sauce
  • 1 Tbs. granulated sugar
  • 1 Tbs. peeled and finely grated fresh ginger
  • 1 serrano chile, stemmed, seeded, and minced
  • Kosher salt and freshly ground black pepper
  • 2-1/2 cups thinly sliced radicchio (about one-half head)
  • 2-1/2 cups thinly sliced Savoy cabbage (about one-quarter head)
  • 2 cups thinly sliced red cabbage (about one-quarter small head)
  • 1 heaping cup matchstick-cut green (unripe) mango (about one-half mango)
  • 2 medium scallions (white and light-green parts only), thinly sliced on the diagonal

Nutritional Information

  • Calories (kcal) : 80
  • Fat Calories (kcal): 50
  • Fat (g): 5
  • Saturated Fat (g): 1
  • Polyunsaturated Fat (g): 0
  • Monounsaturated Fat (g): 2
  • Cholesterol (mg): 0
  • Sodium (mg): 340
  • Carbohydrates (g): 8
  • Fiber (g): 2
  • Protein (g): 1


  • 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.


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Reviews (1 review)

  • skc921 | 08/11/2010

    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.

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