Thai Mango Cabbage Loaded Slaw

Servings 4 Serves


  • Vinaigrette:
  • 3 large limes juiced
  • 2 tablespoons rice vinegar
  • 3 tablespoons avocado oil
  • 2 tablespoons toasted sesame oil
  • 1 medium jalapeno pepper seeded and minced
  • 1 tablespoon low sodium soy sauce
  • Slaw:
  • 1/2 small head green cabbage finely shredded
  • 1/4 small head purple cabbage finely shredded
  • 1 small sweet onion halved and sliced
  • 5 green onions sliced (white and green parts)
  • 1 cup bean sprouts
  • 1/2 cup fresh basil leaves chopped
  • 1 large barely ripe mango peeled, pitted, and julienned, should still be slightly firm
  • 1/3 cup sliced almonds


  • In a medium bowl, whisk together all ingredients for vinaigrette until thoroughly combined.
  • In a large bowl, toss together all ingredients for the slaw EXCEPT almonds. Saturate evenly with vinaigrette, then cover and place in refrigerator to marinate for at least 1 hour before serving.
  • Enjoy cold and scatter almonds over the top at time of serving.
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