Mango, Cabbage, and Cashew Cole Slaw

This is a delicious alternative to a side vegetable to serve with asian food.  I find it’s a particularly good combination for fish.  Adapted from Smitten Kitchen.


  • 2 mangos, peeled, pitted, and sliced into tiny slivers (julienned using a mandolin is best)
  • 1 medium (1 pound) napa cabbage, halved and sliced into thin slivers
  • 1/2 red onion, sliced thinly
  • 1 red pepper, sliced into tiny slivers
  • 5-6 T lime juice
  • 1/4 c rice vinegar
  • 2 T sesame oil
  • 1/2 t salt
  • 1/4 t red pepper flakes
  • 1/4 c fresh cilantro or mint (or both)
  • 1/4 c cashews, toasted and chopped coarsely


  1. Toss mango, cabbage, pepper. and onion in a large bowl.
  2. Combine lime juice, vinegar, oil, salt, and red pepper flakes into a small bowl.
  3. Pour sauce over mango mix, and sprinkle with herbs and cashews before serving.

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