Thai Cashew and Mango Slaw Salad

Jalapeños are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapeños have a balanced combination of flavor and heat. The demand for these have caused breeders to develop a broad range of varieties.

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Serves: 4


1 Green Cabbage – shredded (about 4 Cups)
½ small Red Cabbage – shredded (about 2 cups)
1 Jalapeno – seeded and diced
1 Red Bell Pepper – julienned
3 Green Onions – thinly sliced
1 Mango – peeled, pitted and julienned
3 large Carrots – peeled and julienned
3 Radishes – thinly sliced
3 TBS Fresh Mint Leaves – chopped
¼ Cup Toasted Cashews – roughly chopped
Cooked Chicken – chopped or shredded (optional)
Lime Wedges, for serving

⅓ Cup + 1 TBS Coconut Milk
½ of a Lime – Juice and zest
1 ½ tsp Fish Sauce
2 TBS Rice Wine Vinegar
3 tsp Brown Sugar, packed
¼ tsp Crushed Red Pepper Flakes
1 tsp Ginger – peeled and grated (can substitute ½ tsp ground ginger)
2 TBS Toasted Unsweetened Coconut
2 tsp Fresh Mint Leaves – chopped


Make the Vinaigrette: In a small bowl whisk together all ingredients. Set aside in refrigerator until ready to use.
Make the Slaw: In a large bowl add cabbage, jalapeno, bell pepper, green onions, mango and carrots. Toss well to combine. Pour half of vinaigrette over slaw and gently toss to combine.
Serve: Divide slaw among serving bowls and top with radishes, mint, cashews and chicken (if using). Serve with remaining vinaigrette on side.