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.

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

Name: Asian Cabbage Salad with Mango
Prep time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 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; 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

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

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