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Asian Cabbage Salad with Mango

Asian Cabbage Salad with Mango is a great salad to take to get togethers especially when there are a lot of food restrictions. It is fast and easy to make.

Asian Cabbage Salad with Mango - Coffee With Us 3

I opened the newspaper today to find my favorite store’s ad. I pull it out and see Mangos are on sale. Woohoo! It’s mango season. Avocados were on sale as well which means I’m making Mango Salsa this week. But it’s a great time to share Asian Cabbage Salad with Mango with you also. 

I asked on Facebook a little while back for a recipe that didn’t have cheese, cream cheese, sour cream, mayo, or avocado. It also couldn’t be spicy, a green salad or a fruit salad.  You guys rose to the challenge. I decided to make an Asian salad.  It was a big hit and met all the restrictions. And I have ideas for salads for future get togethers. And some ideas for salads for dinner here at home.  Lena P suggested Taboulleh Salad. I had never heard of it, but upon looking it up decided I need to try it.  It’s a bit adventurous for my extended family, but for The Hardworking Husband and I, it is perfect.  I will have to share a recipe for that when I make it.

Yield: 4 servings

Asian Cabbage Salad with Mango

Asian Cabbage Salad with Mango

Asian Cabbage Salad with Mango is a great salad to take to get togethers especially when there are a lot of food restrictions. It is fast and easy to make.

Prep Time 25 minutes
Total Time 25 minutes

Ingredients

  • 2 - 3 oz ramen noodles, smashed (season packet isn't needed)
  • 1/2 cup sliced almonds
  • 1 -16 oz bag colesaw mix
  • 1 mango, diced
  • 1/2 cup green onions, sliced

Dressing

  • 2/3 cup olive oil
  • 1/3 cup honey
  • 1/3 cup rice vinegar
  • 2 tsp soy sauce
  • 1/4 tsp sesame oil
  • pinch salt & pepper

Instructions

  1. Preheat oven to 350.
  2. Spread ramen noodles and almonds on sheet pan. Bake for 10 - 15 minutes until almonds start to turn brown.
  3. Remove from oven and allow to cool.
  4. In a large mix together coleslaw, mango, green onions, ramen noodles and almonds.
  5. In a pint jar, mix together all ingredients of dressing. Shake to combine.
  6. Pour over salad.
  7. Enjoy.

Notes

If you are taking this salad to a party or get together, pour dressing over salad right before you serve it. It will keep the ramen noodles and almonds crunchy.

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Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 575Total Fat: 45gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 37gCholesterol: 0mgSodium: 292mgCarbohydrates: 44gFiber: 4gSugar: 35gProtein: 5g
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 Asian Cabbage Salad with Mango

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[…] Nutty Broccoli Salad; Peas, Cheese & Pickles; Southwestern Macaroni Salad;  3 Bean Salad; Asian Cabbage Salad with Mango; Fruity Green Salad with Vinaigrette; and Broccoli Fruit Waldorf […]

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