Description
A refreshing no-cook salad combining sweet mango, crisp cucumber, and spicy peppers in a tangy sesame-lime vinaigrette. Perfect for hot days or as a light side dish.
Ingredients
½ large cucumber, split lengthwise, seeded, and julienned
1 ripe mango, peeled and julienned
2 cups shredded cabbage
6 baby bell peppers or 1 red bell pepper, seeded and julienned
1 jalapeño pepper, seeded and julienned
â…“ cup chopped mint or cilantro (or both)
¼ cup sesame oil
1 tsp kosher salt
1 tbsp rice vinegar
1 tbsp lime juice
½ tbsp honey or granulated sugar
1 tbsp sesame seeds (black, white, or both)
1 tbsp coconut aminos or soy sauce
½ tsp fish sauce (optional for reduced sodium versions)
Instructions
Prepare the vegetables while the dressing rests. Julienne the cucumber, remove seeds, and julienne mango. Shred cabbage and julienne peppers. Chiffonade fresh herbs.
Combine cucumber, mango, cabbage, peppers, and herbs in a bowl. Toss gently to separate ingredients.
In a jar, whisk sesame oil, salt, rice vinegar, lime juice, and sweetener. Stir in sesame seeds and coconut aminos. Adjust balance of sweet/tangy to preference. Pour dressing over slaw and toss evenly.
Chill 10–15 minutes to meld flavors while keeping vegetables crisp.
Notes
For vegan: omit fish sauce and use tamari instead of soy sauce. Add tofu cubes for protein.
For gluten-free: replace soy sauce with tamari or coconut aminos. Substitute quinoa flakes for rice vinegar (adjust acidity with extra lime juice if needed).
Use fresh lime juice over bottled for brighter flavor. Taste and adjust sweetness based on mango ripeness.
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 8g
- Sodium: 140mg
- Fat: 10g
- Saturated Fat: 4g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg