Light and refreshing, this Asian slaw combines shredded cabbage and carrots with fresh mango, lime juice, rice vinegar and sesame oil, finished with black and white sesame seeds. It’s a crisp, vibrant side that brings a bright contrast to grilled meats and seafood and works well for warm-weather meals.
Asian Slaw
This slaw feels like summer fare: fresh, crunchy and lightly dressed. I avoid the overly sweet, creamy deli-style coleslaw and prefer a lighter dressing that enhances the vegetables rather than masks them. Sweet mango adds a natural touch of sweetness, while rice vinegar, lime and a splash of soy or tamari bring balanced acidity and umami. The result is a versatile side that complements grilled chicken, shrimp and pork, or can be served on its own as a light salad.
Why This Asian Slaw Works
This recipe stays light by relying on fresh ingredients for flavor and sweetness. Fresh mango provides subtle sweetness without added sugar; shredded cabbage and carrots bring crunch, color and nutrition. The dressing is simple: rice vinegar and lime for brightness, soy or tamari for depth, and sesame oil for a toasty aroma.
- Easy Side: Ready in about 30 minutes, it’s a quick complement to any protein.
- Dietary Friendly: Naturally dairy-free and easily made gluten-free by using tamari instead of soy sauce.
- Flexible: Use red, green or a mix of cabbages; pre-shredded slaw or broccoli slaw can save time.
- Make-Ahead: The slaw benefits from resting 15–20 minutes to let the dressing meld, and it keeps well for several days.
If you prepare this slaw, consider pairing it with grilled or barbecued meats, fish tacos, or as a crunchy topping for bowls and sandwiches. The bright flavors lift heavier dishes and add a tropical touch when mango is in season.
Asian Slaw Ingredients
Below are the ingredients for an easy, balanced Asian coleslaw. Exact measurements are listed in the recipe card that follows.
- Shredded cabbage and carrots: Use the large holes of a box grater or a mandoline. Red, green, or a mix work well. Pre-shredded slaw or broccoli slaw are convenient alternatives.
- Mango: Choose a slightly underripe mango so it holds its shape when cut into strips and adds gentle sweetness without being mushy.
- Scallions: Thinly sliced for a mild onion flavor and added texture.
- Dressing: Rice vinegar and fresh lime juice for acidity, low-sodium soy sauce or tamari (for gluten-free) for savoriness, and sesame oil for a nutty finish.
- Sesame seeds: A mix of black and white seeds adds visual contrast and a subtle crunch.
How To Make Asian Slaw
- Peel the mango and cut the flesh away from the pit. Slice the mango into thin strips or matchsticks.
- In a large bowl, combine 2 cups shredded cabbage, 1/2 cup shredded carrots and the mango strips. Add 3 chopped scallions and toss gently.
- In a small bowl, whisk together 3 tablespoons rice vinegar, juice of 1/2 lime, and 1 tablespoon low-sodium soy sauce or tamari. Slowly whisk in 1 tablespoon sesame oil until combined.
- Pour the dressing over the cabbage mixture and toss thoroughly to coat all ingredients evenly.
- Let the slaw sit for at least 15–20 minutes to allow flavors to meld and for the cabbage to soften slightly.
- Before serving, sprinkle 1 teaspoon of black and white sesame seeds over the top for garnish.
Recipe Card: Asian Slaw with Mango
Asian Slaw Recipe with Mango
Light and fresh slaw with shredded cabbage, carrots, lime juice, rice vinegar and mango, topped with sesame seeds. A bright, crunchy side for summer meals.
Yield:
6 servings (about 3 cups total) — serving size: 1/2 cup
Ingredients
- 2 cups shredded cabbage
- 1/2 cup shredded carrots
- 1 mango, not fully ripe, peeled and sliced into thin strips
- 3 medium scallions, chopped
- 3 tbsp rice vinegar
- Juice of 1/2 lime
- 1 tbsp low-sodium soy sauce or tamari (for gluten-free)
- 1 tbsp sesame oil
- 1 tsp black and white sesame seeds
Instructions
- Peel the mango, cut it away from the pit and slice into thin strips.
- Combine mango with the shredded cabbage, carrots and chopped scallions in a large bowl and toss to mix.
- Whisk rice vinegar, soy sauce (or tamari) and lime juice in a small bowl, then whisk in the sesame oil.
- Pour the dressing over the cabbage mixture and toss until everything is well coated.
- Allow the slaw to rest for 15–20 minutes so the dressing can penetrate the vegetables and mellow the flavors.
- Serve chilled or at room temperature, sprinkled with sesame seeds.
Notes
Makes approximately 3 cups. Double the recipe for larger gatherings. For a crunchier texture, serve soon after tossing; for a softer, more marinated slaw, refrigerate for an hour before serving.
Storage
Store in an airtight container in the refrigerator for 3 to 4 days. The mango and cabbage will soften over time, so the slaw is best within the first two days for maximum crunch.
Nutrition (per 1/2 cup serving)
Calories: 63 kcal, Carbohydrates: 10 g, Protein: 1 g, Fat: 2.5 g, Fiber: 2 g, Sugar: 6.5 g, Sodium: 115 mg
Serving Suggestions and Variations
- Serve alongside grilled chicken, shrimp and pineapple skewers, or pork for a fresh contrast to smoky flavors.
- Swap mango for pineapple or thinly sliced apple when mango isn’t available.
- Add a handful of chopped cilantro or mint for herbal brightness, or a small diced jalapeño for heat.
- Make it vegan by using coconut aminos instead of soy sauce for a slightly sweeter, soy-free dressing.