Spicy Mango and Cabbage Slaw with Asian Dressing


Mango Slaw

Adapted from Yum Sugar

Ingredients – Serves 4


  • 1/2 Chinese Cabbage
  • 1 Red Bell Pepper
  • 1 Ripe Mango
  • Toasted Cashew Nuts (preferably, if not toasted almond flakes. I used glazed pecans but the taste didn’t go too well)


  • 4 tbsp neutral oil (canola, vegetable)
  • 2 tbsp sesame oil
  • 2 tsp chinese light soy sauce
  • 3 tbsp maple syrup
  • 1 tbsp honey/ any sweeteners of choice
  • Juice of 1 whole pepper
  • 1 Lemongrass stalk, minced
  • 1 small chilli, minced (remove seeds)

How to Make:

  1. Cut the Mango and Red bell pepper into long thin slices (doesn’t have to be perfect).
  2. Shred the cabbage ( I used scissors). Toss the fruit and the cabbage gently together.
  3. For the Sauce, add all the ingredients into a small saucepan.
  4. Allow to simmer over low heat, whilst stirring.
  5. Once thickened remove from stove to cool.
  6. Before serving, use a sieve to remove the minced chilli and lemongrass.
  7. Serve the cabbage mixture with sauce and toasted nuts.


Zoe & Mia

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