Go Back
Napa Cabbage and Mango Salad

Napa Cabbage and Mango Salad

This refreshing Napa Cabbage and Mango Salad is a vibrant and healthy dish perfect for summer! The combination of juicy mango, crunchy cabbage, and a tangy vinaigrette makes for an irresistible side or light meal. Whip it up tonight for a delightful taste of the season!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 8 servings
Course: Salads
Cuisine: American
Calories: 190
Ingredients Equipment Method Notes

Ingredients
  

  • 1 small-medium head Napa Cabbage 12 to 14 cups, chopped
  • 2 Mangoes ripe
  • 1 bunch Green Onions 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
  • to taste Salt
  • to taste Pepper
  • Optional Add-Ins: shredded carrot, bell pepper, cilantro, mint

Equipment

  • Whisk
  • Chef's Knife
  • Peeler

Method
 

  1. Roughly chop the napa cabbage and pile in a large serving bowl.
  2. Peel and slice the mangoes. Sprinkle the slices over the top of the cabbage.
  3. Chop the green and white ends of the green onions and sprinkle over the salad.
  4. Then sprinkle the toasted almonds on top.
  5. Pour the rice vinegar, oils, and honey in a small bowl. Whisk well and season with salt and pepper.
  6. Pour the vinaigrette over the salad and toss.

Notes

  • Vinaigrette variations: Sometimes we add sliced cucumbers, sesame seeds, or even Sriracha to the vinaigrette to kick things up.
  • Fresh mango salad: Will keep well for a day or so in the fridge, stored in an airtight container.