RECIPE: Asian Mango Slaw

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Asian Mango Slaw

by FH Registered Dietician, Jess Mullen

This salad is so refreshing and flavorful! I enjoy using Sun Butter sunflower seed butter when not in the mood for peanut butter.  It keeps well for at least 3-4 days.  I also often buy already shredded broccoli that has carrots in it. 


  • 1 ½ cups broccoli slaw mix

  • ½ cup seeded and julienned red bell peppers

  • ½ cup peeled and julienned carrots

  • 2 teaspoons chopped fresh basil

  • ½ mango, peeled and julienned 

  • ¼ - ½ cup Thai ‘Peanut’ Vinaigrette (see below)

  • Garnish: sliced almonds


Place all ingredients together in a bowl and stir to combine. Cover and let refrigerate for 30 minutes before serving.

Thai ‘Peanut’ Vinaigrette (makes 1 cup)


  • 1 ½ tablespoons peanut, almond butter or sunflower seed butter, unsweetened

  • 1 ½ tablespoons cilantro

  • 1 tablespoon coconut aminos

  • 1 tablespoon apple cider vinegar

  • 1 tablespoon fresh lime juice

  • 1 teaspoon honey

  • 1 teaspoon minced garlic

  • 1-inch piece ginger, peeled

  • ¼ teaspoon sea salt

  • ¾ cup melted coconut oil


Place all ingredients, except the oil, in a bowl and whisk until smooth. Slowly drizzle in the oil and continue whisking until emulsified.

Posted on June 12, 2019 .