Ingredients
- 1 small-medium head Napa cabbage (12–14 cups), chopped
- 2 ripe mangoes, peeled and sliced
- 1 bunch green onions (scallions), chopped
- 1/2 cup blanched almonds, toasted
- 1/4 cup rice vinegar
- 1/4 cup grape seed oil (or another flavorless oil)
- 3 tablespoons honey
- 1 tablespoon sesame oil
- Salt and pepper, to taste
- Optional Add-Ins: shredded carrot, bell pepper, cilantro, mint
Instructions
- Chop the Napa cabbage and place it in a large serving bowl.
- Peel and slice the mangoes, then layer the slices over the cabbage.
- Chop the green onions (both green and white parts) and sprinkle them over the salad, followed by the toasted almonds.
- In a small bowl, whisk together the rice vinegar, grape seed oil, sesame oil, and honey. Season with salt and pepper to taste.
- Pour the vinaigrette over the salad just before serving and toss to combine.
Notes
- Vinaigrette variations: Add sesame seeds, sliced cucumbers, or a dash of Sriracha for extra flavor.
- Storage: Salad keeps well for up to 1 day in the fridge in an airtight container.
- For added color and texture, mix in optional ingredients like shredded carrots or bell peppers.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Tossing
- Cuisine: Asian-Inspired
- Diet: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 11g
- Sodium: 90mg
- Fat: 12g
- Saturated Fat: 1.5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
