Asian Mango Slaw

This is a fun new twist on an old summer stand by - coleslaw. I prefer vinegar-dressed slaw, and I am a huge fan of Asian-inspired salads. This one adds mango for a sweet addition and crunchy almonds and sesame seeds round out the flavors and textures.

Another thing I love about this salad is that it's easily transportable. I needed this for an evening function (where it got rave reviews, by the way!), so I took the pieces and parts to work and then assembled it there.

For the dressing, combine the soy sauce,

rice vinegar,

sesame oil and lime juice. Whisk well to combine.

Then toast the almonds and sesame seeds in a small skillet over medium heat.

To assemble the salad, pour the coleslaw into a large bowl then add the green onions

and the mango.

Pour the dressing in,

and toss well to coat all the slaw. Top with the almonds and sesame seeds.

Stir up your summer salad rotation with this one!

One year ago: BBQ Shrimp Flatbreads
Two years ago: Pasta Gorgonzola with Asparagus and Peas
Three years ago: Springtime Shells
Four years ago: Spinach Strawberry Salad

Find more great stuff at Hearth and Soul, Cast Party Wednesday, Whole Foods Wednesday, Whatcha Whipped Up, What's Cooking Wednesday, Wednesday Extravaganza, Wicked Good Wednesday, What's Cooking Wednesday (#2), Thursday's Treasures, Foodie Friday, Food on Fridays, Foodtastic Friday, Foodie Friday (#2), Friday Flash.

Asian Mango Slaw

1 - 16 oz. package coleslaw
3-4 green onions, sliced
1 cup chopped mango
1/4 cup slivered almonds
1 Tbsp. sesame seeds
3 Tbsp. rice vinegar
1 Tbsp. soy sauce
1 Tbsp. sesame oil
1/2 lime, juiced

For dressing, whisk together the rice vinegar, soy sauce, sesame oil and lime juice. Toast almonds and sesame seeds in a dry skillet over medium heat until fragrant and golden, watching carefully and shaking the pan often.

In a large bowl, combine coleslaw, onions and mango. Toss with the dressing and then top with almonds and sesame seeds.

Recipe Source: Adapted from Skinnytaste

This is a fun new twist on an old summer stand by - coleslaw. I prefer vinegar-dressed slaw, and I am a huge fan of Asian-inspired salads. This one adds mango for a sweet addition and crunchy almonds and sesame seeds round out the flavors and textures.

Another thing I love about this salad is that it's easily transportable. I needed this for an evening function (where it got rave reviews, by the way!), so I took the pieces and parts to work and then assembled it there.

For the dressing, combine the soy sauce,

rice vinegar,

sesame oil and lime juice. Whisk well to combine.

Then toast the almonds and sesame seeds in a small skillet over medium heat.

To assemble the salad, pour the coleslaw into a large bowl then add the green onions

and the mango.

Pour the dressing in,

and toss well to coat all the slaw. Top with the almonds and sesame seeds.

Stir up your summer salad rotation with this one!

One year ago: BBQ Shrimp Flatbreads
Two years ago: Pasta Gorgonzola with Asparagus and Peas
Three years ago: Springtime Shells
Four years ago: Spinach Strawberry Salad

Find more great stuff at Hearth and Soul, Cast Party Wednesday, Whole Foods Wednesday, Whatcha Whipped Up, What's Cooking Wednesday, Wednesday Extravaganza, Wicked Good Wednesday, What's Cooking Wednesday (#2), Thursday's Treasures, Foodie Friday, Food on Fridays, Foodtastic Friday, Foodie Friday (#2), Friday Flash.

Asian Mango Slaw

1 - 16 oz. package coleslaw
3-4 green onions, sliced
1 cup chopped mango
1/4 cup slivered almonds
1 Tbsp. sesame seeds
3 Tbsp. rice vinegar
1 Tbsp. soy sauce
1 Tbsp. sesame oil
1/2 lime, juiced

For dressing, whisk together the rice vinegar, soy sauce, sesame oil and lime juice. Toast almonds and sesame seeds in a dry skillet over medium heat until fragrant and golden, watching carefully and shaking the pan often.

In a large bowl, combine coleslaw, onions and mango. Toss with the dressing and then top with almonds and sesame seeds.

Recipe Source: Adapted from Skinnytaste