Crunchy Asian Slaw
Sweet juicy mango tucked in with shredded daikon, crisp napa cabbage, and bean sprouts, all tossed in a sesame-soy-ginger dressing.
Servings: 6 servings
Equipment
- 1 large bowl
Ingredients
Salad
- 6 cups napa cabbage sliced
- 2 cups bean sprouts roughly chopped
- 1 cup carrots shredded
- 1 cup daikon radish shredded
- 2 mangos roughly chopped
- 2 tbsp green onion thinly sliced
Salad Dressing
- 2 tbsp olive oil
- 3 tbsp soy sauce
- 2 tbsp sesame oil
- 2 tbsp chinese cooking wine shaoxing or rice vinegar
- 1 garlic clove minced
- 1 tbsp fresh ginger minced
- 2 tbsp lemon juice
- 1½ tbsp honey
Garnish
- 1/2 cup toasted cashews chopped
- 2 tsp chilli oil
- 1 tbsp cilantro chopped
Instructions
- Prepare all the salad ingredients: napa cabbage, bean sprouts, carrots, daikon, mango, and green onion - and place them in a large bowl. After washing the cabbage, bean sprouts, carrots, and daikon, ensure they’re thoroughly dried - you can blot them with paper towels if needed. This helps prevent the salad from becoming watery.
- In a separate bowl or jar, combine olive oil, soy sauce, sesame oil, Chinese cooking wine, garlic, ginger lemon juice, and honey. Whisk or shake until smooth. Adjust seasoning if needed.
- Pour the dressing over the salad and toss until evenly coated. Taste to see if you want to add a pinch of salt (this will determine how salty your soy sauce is).
- Top with toasted cashews, drizzle with chili oil, sprinkle with cilantro, and enjoy right away.
Nutrition
Calories: 196kcal | Carbohydrates: 23g | Protein: 4g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Sodium: 532mg | Potassium: 500mg | Fiber: 4g | Sugar: 18g | Vitamin A: 4584IU | Vitamin C: 58mg | Calcium: 88mg | Iron: 1mg
