Napa Cabbage Salad with Mango

This vibrant Napa Cabbage Salad with Mango is a crisp, refreshing dish that’s perfect for summer. It features crunchy cabbage, juicy ripe mango, green onions, and toasted almonds, all tossed in a light and flavorful honey sesame vinaigrette. Bursting with texture and bright flavors, this slaw-style salad makes a fresh and healthy side for grilled meats, seafood, or plant-based mains.

Why You’ll Love This Recipe

• Crisp, crunchy, and refreshing

• Naturally gluten-free and vegetarian

• Sweet and tangy honey sesame vinaigrette

• Perfect summer salad for picnics, BBQs, or light lunches

• Takes only 20 minutes to make

• Customizable with your favorite veggies or herbs

• Keeps well in the fridge for a day or more

• Nutrient-rich from cabbage and mango

• Gorgeous presentation with bright colors

• A crowd-pleaser that’s both healthy and delicious

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 small–medium head Napa cabbage (12–14 cups, chopped)
2 ripe mangoes, peeled and sliced
1 bunch green onions (scallions), chopped
½ cup blanched almonds, toasted
¼ cup rice vinegar
¼ cup grape seed oil (or other neutral oil)
3 tablespoons honey
1 tablespoon sesame oil
Salt and pepper, to taste

Optional Add-Ins:
Shredded carrot
Bell pepper
Fresh cilantro
Fresh mint

Directions

1. Roughly chop the Napa cabbage and place it in a large serving bowl.

2. Peel and slice the mangoes. Scatter the slices over the cabbage.

3. Chop the scallions (both green and white parts) and sprinkle over the salad.

4. Add the toasted blanched almonds on top.

5. In a small bowl, whisk together the rice vinegar, grape seed oil, honey, and sesame oil. Season with salt and pepper to taste.

6. Pour the vinaigrette over the salad and toss gently until well coated.

7. Serve immediately, or let it chill for 10–15 minutes to allow flavors to meld.

Servings and timing

Servings: 8
Prep Time: 10 minutes
Cook Time (for toasting almonds): 10 minutes
Total Time: 20 minutes

Variations

• Spicy Kick: Add a dash of Sriracha or a pinch of red pepper flakes to the vinaigrette.

• Extra Crunch: Top with sesame seeds or crispy fried onions.

• Nut-Free: Replace almonds with sunflower seeds or omit altogether.

• Tropical Twist: Add pineapple or papaya along with the mango.

• Asian-Inspired Flavor: Mix in a splash of soy sauce or lime juice to the dressing.

• Creamy Version: Add a spoonful of Greek yogurt or mayo to the dressing for a slaw-like texture.

• Protein Boost: Top with grilled shrimp, tofu, or shredded chicken.

Storage/Reheating

Refrigerator: Store leftovers in an airtight container for up to 1 day. The salad will soften slightly as it sits but still retain flavor.

Reheating: Not recommended — this is a chilled, fresh salad.

To prepare ahead, chop the cabbage and mix the vinaigrette separately. Toss everything together just before serving for the best texture.

FAQs

Can I use a different type of cabbage?

Yes, but Napa cabbage is more tender and less bitter than green cabbage. Savoy or shredded romaine are good alternatives.

How do I know when a mango is ripe?

A ripe mango should be slightly soft to the touch and have a sweet, fruity aroma near the stem.

Can I make this salad ahead of time?

Yes, just keep the vinaigrette and salad components separate until ready to serve to maintain crunch.

What can I use instead of honey?

You can substitute maple syrup or agave nectar for a vegan option.

Can I toast almonds in advance?

Yes, toasted almonds can be made ahead and stored in an airtight container for up to a week.

Is this salad suitable for meal prep?

It can be prepped in parts, but once dressed, it’s best enjoyed within a day.

Can I use bottled dressing?

You can, but the homemade vinaigrette is quick and adds a fresh, unique flavor.

What’s the best way to slice the mango?

Peel the mango, then slice the flesh off each side of the pit and cut into thin strips or cubes.

What proteins go well with this salad?

Grilled chicken, shrimp, tofu, or edamame make great pairings.

Can I serve this as a main dish?

Yes, just add a protein or some cooked quinoa or rice for a more filling meal.

Conclusion

This Napa Cabbage Salad with Mango is a fresh, vibrant, and incredibly flavorful dish that’s as versatile as it is easy to make. The combination of sweet mango, crunchy cabbage, and nutty almonds all tossed in a light honey sesame vinaigrette makes this a standout side or light main for summer dining. Whether for a backyard barbecue or weekday lunch, it’s a refreshing way to enjoy seasonal ingredients.