Go Back
Thai Mango and Cabbage Slaw with Peanuts
Print Recipe Pin Recipe
Course Side Dish
Cuisine Thai
Servings 4 people

Equipment

  • Large mixing bowl
  • Whisk
  • Knife

Ingredients
  

  • 4 cups shredded green cabbage
  • 2 ripe mangoes, peeled and julienned
  • 1 cup shredded carrots
  • 1/2 red onion, thinly sliced
  • 1/2 cup fresh cilantro leaves
  • 1/2 cup roasted peanuts, roughly chopped
  • 3 tablespoons lime juice
  • 2 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • 1 tablespoon honey
  • 1 clove garlic, minced
  • 1 teaspoon grated fresh ginger

Instructions
 

  • Whisk the lime juice, soy sauce, sesame oil, honey, garlic, and ginger in a small bowl until the honey dissolves.
  • Place the cabbage, mangoes, carrots, and red onion in a large mixing bowl.
  • Pour the dressing over the vegetables and toss well to coat everything evenly.
  • Cover and refrigerate for at least 30 minutes to let the flavors blend.
  • Just before serving, sprinkle the cilantro leaves and chopped peanuts over the top.

Notes

Pack the dressing in a separate jar and toss it with the slaw right before the potluck to keep the cabbage extra crisp. If you need to make it ahead, add the peanuts only at the last minute so they stay crunchy. A squeeze of extra lime can brighten the flavors if the mangoes are very sweet.
Course: Side Dish
Cuisine: Thai
Equipment: Large mixing bowl, Whisk, Knife