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This nutty mango and napa cabbage slaw balances crunchy napa cabbage with juicy cherry tomatoes and mangoes.

Nutty Mango and Napa Cabbage Slaw

This nutty mango and napa cabbage slaw is the perfect side for any summer meal.
Course Side Dish
Cuisine Chinese
Prep Time 20 minutes
Total Time 20 minutes
Servings 4 people
Calories 261 kcal


  • 2 mangoes peeled, pitted and julienned
  • 1 to 1 1/4 lbs Napa cabbage halved and sliced very thinly
  • 1 cup cherry tomatoes halved
  • 1/4 red onion minced
  • 6 T lime juice from about two limes
  • 1/4 cup rice vinegar
  • 2 T toasted sesame oil
  • 1/4 tsp fish sauce
  • 1 clove garlic minced
  • 1" knob ginger minced
  • 1 tsp chili garlic paste
  • 1/4 cup thinly sliced mint leaves
  • 1/4 cup toasted peanuts or cashews coarsely chopped


  1. Toss the mangoes, cabbage, tomatoes and onion in a large bowl. Whisk the lime juice, vinegar, oil, fish sauce, garlic, ginger and chili paste in a smaller bowl and pour over slaw. Season with salt to taste. You can either serve immediately or marinate for an hour in the fridge. Before serving, toss in the mint and sprinkle with the nuts.

Recipe Notes

Adapted slightly from Smitten Kitchen.