Asian Style Slaw with Mango and Papaya

Asian Style Slaw with Mango and Papaya

Asian Style Slaw with Mango and Papaya

Cole Slaw: everybody loves it, right? I had originally intended to feature 3 delicious variations of slaw in this post, but this recipe is such a show-stopper, I thought it deserved its own post. Once again, I am cooking from one of my very favourite cookbooks, “Plenty” by Yotam Ottolenghi. By now you might have guessed that I love this cookbook! This recipe is made stunning by the spicy Asian dressing and the addition of two tropical fruits, mango and papaya. The original recipe called for macadamia nuts, but I used cashews instead. Mint and cilantro leaves make the recipe scream summer! Serve it up with your favourite burgers or kebabs, and a frosty mojito on the side and your soul will be screaming summer too!

I am pretty sure the Fiesta Friday gang will like this recipe, so I am bringing a big bowl of it to the party! If you haven’t checked out this happening blog party yet, you really must! Our host Angie from The Novice Gardener is quite the party girl, and graciously opens her doors to us every Friday. Please come and join us!  Tonight Sue, from Burgerbird and Prudy, from Butter, Basil and Breadcrumbs will be co-hosting.  Look out these women know how to party.  Tonight is going to be a hoot!



Asian Style Slaw with Mango and Papaya

  • Servings: 6
  • Difficulty: easy
  • Print



6 ½ tablespoons lime juice

1 lemongrass stalk, chopped into small pieces

3 tablespoons maple syrup

2 tablespoons toasted sesame oil

1 teaspoon soy sauce

¼ teaspoon chile flakes

4 tablespoons light olive oil or sunflower oil


1 ¼ cups raw cashews

2 teaspoons butter

2 tablespoons sugar

½ teaspoon salt

½ teaspoon chile flakes

7 inner leaves Savoy cabbage, finely shredded (about 6 oz. in total)

½ red cabbage, finely shredded (about 10 oz.)

1 mango cut into thin strips

1 papaya cut into thin strips

1 fresh red chile, seeded and finely sliced

¼ cup fresh mint leaves, roughly chopped

½ cup cilantro leaves, roughly chopped


To make the dressing, place all of the ingredients, except the olive oil, in a small saucepan and reduce over high heat for 5 – 10 minutes, or until thick and syrupy. Remove from the heat. Once cooled, strain the sauce into a bowl and add the olive oil. Put aside.

Place the cashew nuts in a small frying pan over medium heat and dry-roast for a few minutes, stirring occasionally until they are lightly coloured on all sides. Add the butter. When it has melted, add the sugar, salt, and chile flakes. Use a wooden spoon and stir constantly to coat the nuts, as they caramelize. Watch them very carefully as it will only take about 1 – 2 minutes and the sugar can burn quickly. Turn out onto a sheet of parchment. Cool the nuts and then roughly chop them.

Place the shredded cabbages in a large mixing bowl with the rest of the salad ingredients, including the nuts. Add the dressing and toss together. Taste and add more salt in needed.







87 Responses to “Asian Style Slaw with Mango and Papaya”

  1. lapetitepaniere

    It looks fresh and delicious, Julianna 🙂 Usually I use Savoy Cabbage for Dolma but it sounds delicious associated in this recipe 🙂

    • chefjulianna

      I really like it because it has a completely different texture than the other cabbage ! Have you posted your Dolma? I’d like to see the recipe! 🙂

      • lapetitepaniere

        Yes, Julianna I posted my Dolma with Savoy Cabbage in November 😉 You can see the recipe! Have a nice weekend.

  2. theseasonedtraveler

    Oh, Julianna, I knew this was your creation even before I clicked on the link — such beautiful colors and gorgeous presentation! I love the sound of an Asian slaw to begin with, but the mango and papaya, herbs and nuts really sound wonderful. Thanks for sharing another beautiful recipe 🙂

  3. Jhuls

    This coleslaw is so beautiful and has great flavors. I love nuts in my salad and I am sure that I will enjoy this today! Thank you for bringing this, Chef Julianna! And congrats on the feature! 😉 Happy FF!

  4. apuginthekitchen

    I love this recipe. It’s crunchy, tart and sweet, I love the tropical fruit in the slaw and it will go perfectly with my offering for the Fiesta.

    • chefjulianna

      Mmm! Just checked out your ribs and these 2 recipes are made for each other! what a great combo! I will have to try to make your recipe this summer 😀

  5. illcookyouwash

    This looks wonderful, Julianna! Colourful and just begging to be eaten! I have Plenty as well… It really is just such a wonderful book. The pictures alone are worth it lol. I’m planning a BBQ in a few weeks so just might try your recipe!

    • chefjulianna

      Hey Indira! Yes, this would be great at a BBQ. I am going to make it again this summer for sure! Happy Fiesta Friday! 😀

  6. Kaila511

    Okay, so I’m not a cole slaw person, but this looks absolutely delicious. I also love the bright colors. I think I could easily make it gluten free by buying the right soy sauce, and dairy free to fit my allergy needs. I’ll let you know if I try out this showstopping recipe. Have a wonderful weekend, and thanks for sharing with us at FF! 😀

    • chefjulianna

      Hey Kaila! This is gluten free in a snap. You could use Bragg’s Aminos. You never know, you may start to like cole slaw 😀

  7. strictlydelicious

    I love cilantro and mint! I agree, they just scream summer. (Mango does too) So glad you decided to let this pretty salad shine all by itself! I know I’d like a plate of this please!

  8. Butter, Basil and Breadcrumbs

    Welcome to Fiesta Friday my lovely, lovely Julianna!! I’m in love with this slaw… You said it would be a great side with a burger and a mojito (oh yeah baby!!), but I could honestly make a meal of this alone! I know that it’s as delicious as it is pretty…and the combination of those ingredients make for a perfect coleslaw. Thank you so much for sharing this with us, it’s the perfect dish to bring to FF’s table! Have a lovely weekend… ❤

    • chefjulianna

      Oh Prudy! You are such a lovely hostess! Well, we could just skip the burger and have this for dinner with the mojito! I’m all for that! Thanks so much for co-hosting us tonight! You are awesome! 😀

  9. Sinfully Tempting

    I love the ingredients used in this slaw, they are perfect! Beautiful photos, too. Thanks so much for sharing. Happy Fiesta Friday! 🙂

  10. Ginger

    It looks absolutely delicious! I am always a bit weary of Ottolenghi, I love the pictures and the ideas but I can’t get half of the ingredients, and if I do then I need to buy a kilo to use a pinch…
    Glad you’re back, I was missing your posts 🙂

  11. Fae's Twist & Tango

    Succulent fruits, crunchy nuts, refreshing vegetables and a dressing to die for. I love it, Chef Julianna! Do you add the sesame oil after too? 😛

    • chefjulianna

      Hi Fae. Yes, there is sesame oil in the dressing too and you could always add more according to your taste. I love it, but some people find it a bit strong. So glad you are back with us again, Fae! 😀

      • chefjulianna

        Hi Fae. I heat the sesame oil with all of the dressing ingredients except the olive oil. I add the olive oil at the end. I am going to edit my recipe because I realize that it’s not too clear. I’m glad you asked this question, Fae! Happy Fiesta Friday to you.

  12. Nancy

    This sounds like a perfect slaw to me, Julianna! The mango and papaya must lend a refreshing twist!

  13. apsara

    Lovely dressing combination, as interesting as the combination of papaya and mango in the salad!

  14. cheri

    What a fabulous salad! Love the exotic fruits you added to this. I can see this quickly becoming a favorite.

  15. Sylvia

    Oh, I love this recipe, looks so fresh and fragrant! Plus, I simply love mango added to any salad, gives it a wonderful fruit note – lovely photos as always dear! Thanks for bringing this to the party! hugs

    • chefjulianna

      Thanks for the lovely comment, Sylvia! I love mangoes a lot and put them in many things too! Are they considered a superfood? I sure hope so!

      • The Novice Gardener

        I love mangoes, too! Not so much the papaya, so I will omit it when I make the salad. Okay, okay, maybe I’ll add a little…it’s such a nutritious fruit. 🙂 When green, and made into Thai salad Som Tam, I love it! When ripe, a different story, haha…

      • chefjulianna

        So funny Angie, because I have been meeting a number of people lately who don’t like papaya! One blogger compared it to “corpse meat”!! Ewwww! I do love the green papaya salad though…

  16. Noony

    Slaw. Mango. Papaya. You really do know how to speak to my heart, don’t you? 🙂

  17. Karen

    Not only does your slaw sound great…it is so pretty in the bowl with all the colors and textures.

  18. saucygander

    You had me at mango and papaya! 😉
    This coleslaw sound and looks absolutely delightful, Juliana, I can just about taste it as I read the recipe! 😀

  19. Ngan R.

    I’m head over heels in love with this dish, Julianna! When I think Plenty couldn’t get better, I see you making all these delicious dishes and know I’m missing out by not cooking from it more often. Looks beautiful with all those colors, too!

    • chefjulianna

      I know, every time I turn a page I see something new that just sings to me!! I’m glad you’re not getting bored with my “Plenty” recipes! 😀

    • chefjulianna

      Hey JuJu! Thanks for the lovely comment! You know this dressing would be good on other salads too, at least I think so…Have a great week! 😀

  20. flippenblog

    I am very much in an Asian phase and by dressing bought in Korea in January is now finished. I normally do not buy ready made and just did that to try out the tastes and it was love from the get go. Thanks, will use this.

  21. Pang

    This is indeed the slaw I have been waiting for!!!!!
    I am so glad you shared this recipe with all of us. I don’t own “Plenty” by Yotam Ottolenghi, but I have a great feeling that I can count on your recipe for a review.


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