Follow these steps for perfect results
rice vinegar
fresh ginger
finely grated
granulated sugar
low-sodium soy sauce
kosher salt
freshly ground black pepper
canola oil
green onions
thinly sliced
green mango
peeled, pitted and julienned
head radicchio
finely shredded
Napa cabbage
finely shredded
Whisk together rice vinegar, grated fresh ginger, granulated sugar, and low-sodium soy sauce in a small bowl.
Season the mixture with kosher salt and freshly ground black pepper.
Slowly whisk in canola oil until the dressing is emulsified.
Combine thinly sliced green onions, julienned green mango, finely shredded radicchio, and finely shredded Napa cabbage in a large bowl.
Add the emulsified dressing to the bowl of vegetables and fruit.
Toss the mixture until all ingredients are completely combined and evenly coated with the dressing.
Cover the bowl and refrigerate the slaw for at least 30 minutes before serving to allow the flavors to meld together.
Expert advice for the best results
Add toasted nuts for extra crunch
Substitute lime juice for some of the rice vinegar for a brighter flavor.
Massage the cabbage with salt before adding the dressing to soften it slightly.
Everything you need to know before you start
10 minutes
Can be made a day ahead
Serve in a shallow bowl garnished with a sprig of cilantro.
Serve as a side dish with grilled meats or fish.
Serve as a light lunch with a protein like tofu or tempeh.
Serve as a topping for tacos or lettuce wraps.
The acidity complements the slaw's tanginess.
Discover the story behind this recipe
Reflects the use of tropical fruits and vibrant flavors common in Southeast Asian cuisine.
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