Foodie Friday: Asian Cabbage Mango Slaw

Louise Roe - Asian Cabbage Mango Slaw

I love this recipe from for a healthy Spring lunch, and I especially love that it’s gluten-free, low-carb, dairy-free, vegan and egg-free! Click more to see the full recipe…


  • 2 cups shredded cabbage
  • 1/2 cup shredded carrots
  • 1 mango, not fully ripe
  • 3 medium scallions, chopped
  • 3 tbsp rice vinegar
  • 1/2 lime, juiced
  • 1 tbsp low sodium soy sauce (or tamari for gluten free)
  • 1 tbsp sesame oil
  • 1 tsp black and white sesame seeds


  • Julienne the mango (cut into strips). Combine with the cabbage, carrots, scallions and toss together in a large bowl.
  • Prepare the dressing by whisking together the rice vinegar, soy sauce, and lime juice; slowly whisk in the oil.
  • 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.
  • Serve sprinkled with sesame seeds.


Use Facebook: