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Mango-Napa Cabbage Slaw

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plate

Yield

Yield: 8 servings

kikkoman products used:

ingredients

Dressing:
1/2 cup rice vinegar
2 tablespoons Kikkoman Soy Sauce
2 tablespoons peanut oil
1 tablespoon Kikkoman Preservative-Free Non-GMO Toasted Sesame Oil
2 limes, zested and juiced
2 ounces fresh ginger, peeled and grated
4 cloves garlic, minced
2 tablespoons minced lemongrass
1 tablespoon finely chopped kaffir lime leaves
1 tablespoon sambal
1 tablespoon chopped basil
1 tablespoon chopped cilantro
1 tablespoon chopped mint

 

Slaw:
1 cup shredded napa cabbage
1 cup shredded red cabbage
1 cup shredded green cabbage
1 cup julienned mango
1/2 cup julienned carrot
1/4 cup Thai basil leaves
1/4 cup cilantro leaves
1/4 cup mint leaves
1/2 cup chopped roasted peanuts

directions

To make dressing, in nonreactive bowl, whisk together all dressing ingredients; let stand for one hour.

To make slaw, in mixing bowl, combine all slaw ingredients except peanuts. Mix in dressing until ingredients are evenly coated; garnish with peanuts.

Recipe by Chef Kent Rathbun, Abacus Restaurant (Dallas)

THE STORY OF SOY SAUCE

Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.

READ THE STORY OF SOY SAUCE
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