Crunchy Mango Asian Slaw
Mess Level: Low
Yield: 12 Servings
Prep Time: 30 min
Cook Time: 6 min
For the Slaw:
- ½ Medium Savoy or Green Cabbage
- ½ Medium Red Cabbage
- ½ Red Onion
- 1 Bunch Scallions
- 1 Ripe Mango
- 2 Large Carrots
- 1 Cup Wasabi Peas
- 2 3 oz Packages Ramen Noodles
For the Dressing:
- 3 Tablespoons Lime Juice (About 2 Limes)
- 2 Tablespoons Red or Rice Wine Vinegar
- 2 Tablespoons Soy Sauce
- 1 teaspoon Sesame Oil
- 2 Tablespoons Honey
- 1 Tablespoon Red Chili Flakes
- 1-1 ½ Cups Grapeseed or Canola Oil
Note: To make this gluten-free use a gluten-free version of the wasabi peas and ramen noodles or substitute peanuts.
- Preheat the oven to 400 Fahrenheit.
- Line a baking sheet with parchment, remove the spice packets from the ramen noodles and discard them. Then crumble the noodles into pieces on the baking sheet.
- Toast them 4-6 minutes, flipping halfway through, until lightly browned. Pay close attention so they don’t burn.
- In the blender combine the lime juice, vinegar, soy sauce, honey, and chili flakes. Blend on medium speed and slowly add the oil. I like to add a lot of oil to this recipe to make the dressing thicker but you can stop whenever you’d like.
- Taste and add more acid, honey, or salt as needed.
- With a sharp knife finely shred the cabbage and thinly slice the onion.
- Finely slice the green parts of the scallion on a bias.
- Peel the carrots and discard the peel. Then using the peeler, dig in and peel short strips of the carrot to make ribbons, do one side first, then the other. Make sure you peel away from yourself as you do this.
- Cut the mango around the core and use a spoon to scoop out the flesh in large pieces. Cut it into thin strips.
- Combine the mango, carrot, scallions, red onion and cabbage in a large mixing bowl. Toss till well mixed. Toss what you want to serve immediately with enough dressing to lightly coat, then top with the ramen and wasabi peas. Enjoy!
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Ramblings of a Line Cook
I thought up this recipe after trying an Asian slaw at a place in Portland, ME the other day. I knocked over my beer trying to use chopsticks and as everyone scrambled out the way and beer puddled onto my jacket I thought to myself “What an incredibly average slaw that was.” I’m sure the bartender had a few thoughts about what an incredibly average patron I was right at that moment as well.
Somehow it’s nearly halfway through July today and I’m still feeling all those Pulled Pork Sliders I ate on the 4th so what better opportunity could there be than to make a giant bowl of cabbage disguised as a tasty, Asian treat? I’ll feel good about eating it, my body will thank me, no one will spill their beer and this crunchy, mango slaw will rival all others.
Now, the key to making a slaw that doesn’t suck is two-fold:
- You must make a good dressing. Fortunately, I’ve got you covered on that end. You can make this spicy, tangy dressing that will be just heavenly, OR you can get really wild and absolutely drown it in this Peanut Sauce instead
- You must thinly slice your ingredients. No one wants to bite into a giant, raw chunk of carrot and chew on it for half an hour, these vegetables are hearty and crisp so break out the knife and slice em up real thin, you’ll be so glad you did! We’re going to get plenty of crunch from all the goodies we’re sneaking in with the vegetables.
Since we’ve established the food processor is not the way to go, this recipe does require a little prep work with your knife. However, the finished slaw is packed with colorful, flavor-filled veggies, sweet mango, toasted ramen, spicy wasabi peas, and is just about the best summer salad you could make!