Asian Slaw
Feels like summer here in New York, I bet a lot of you are firing up your grill, and what’s more popular than coleslaw with those burgers and grilled meats! When I make a slaw, I never buy the creamy mayonnaise slaw they sell in the deli with all the sugar in it, I actually despise the stuff! I prefer to keep it light and fresh. This asian slaw is wonderful, sweetened with fresh mango and pairs well with grilled meats like my Asian grilled chicken, BBQ chicken, Chicken Satay, and more.
Asian Slaw Ingredients
Here’s what you’ll need to make this easy Asian coleslaw recipe. See exact measurements in the recipe card below:
Easy Side: It pairs well with any protein Great for Many Dietary Restrictions: This dish is gluten-free, weight watchers friendly, and dairy-free. Budget-Friendly: Rice and ground beef are affordable staples, providing a nutritious and filling meal.
If you make this Asian slaw recipe, I would love to see it. Tag me in your photos on Instagram or Facebook!
Shredded Cabbage and Carrots: Shred it with the large holes of a box grater. You can use red cabbage or white or a combo of both. Sometimes I buy it pre-shredded to save time, it’s even great with broccoli slaw. Mango: You want a slightly under-ripe mango here so it’s not too soft. The mango isn’t quite sweet yet and the texture is firm which is perfect for cutting the mango into strips for this recipe. Scallions: Add flavor to the slaw Asian Slaw Dressing: rice vinegar, fresh lime juice, low sodium soy sauce or tamari for gluten-free and sesame oil Sesame seeds: I like to use black and white sesame seeds for color.
How To Make Asian Slaw
Storage
This lasts 3 to 4 days refrigerated.
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