Crunchy Mango and Avocado Salad

This colorful salad pairs Savoy and red cabbage, tender herbs, and crunchy cashews with a creamy lemon-ginger dressing.

Crunchy Mango and Avocado Salad

Jennifer Causey / Food Styling by Margret Monroe Dickey / Prop Styling by Nidia Cueva

Total Time:
30 mins

Creamy avocado and juicy mango balance the crunch of Savoy and red cabbage in this slaw-like salad. Tender scallions, mint, cilantro, and toasted cashews play off the tangy, tahini-laced creamy lemon-ginger dressing. Acidic apple cider vinegar and lemon juice join forces in the dressing to balance the earthy tahini, sweet honey, and pungent fresh ginger. The ruffled texture of mild, sweet Savoy cabbage leaves makes it perfect for trapping the flavor-packed dressing. Use a mandoline or a sharp chef’s knife to thinly shred the cabbage for delicate and crunchy ribbons. For a more substantial meal, top the salad with grilled chicken or shrimp.


Creamy Lemon-Ginger Dressing

  • 2 tablespoons tahini

  • 2 tablespoons fresh lemon juice (from 1 lemon)

  • 2 tablespoons avocado oil

  • 1 tablespoon apple cider vinegar

  • 2 teaspoons tamari

  • 2 teaspoons minced peeled fresh ginger, plus more to taste

  • 1 teaspoon honey

  • 1/2 teaspoon garlic powder


  • 6 cups shredded Savoy cabbage (from 1 small [1 1/2-pound] cabbage) 

  • 3 cups shredded red cabbage (from 1 small [1 1/2-pound] cabbage) 

  • 1/2 cup chopped mango (from 1 [11-ounce] mango)

  • 1/2 cup loosely packed fresh cilantro leaves, chopped, plus more for garnish

  • 1/4 cup loosely packed fresh mint leaves, chopped, plus more for garnish

  • Kosher salt, to taste

  • Cracked black pepper, to taste

  • 1 medium scallion, thinly sliced (about 2 tablespoons)

  • 1 teaspoon fresh lime juice (from 1 lime)

  • 1 medium (7-ounce) avocado, chopped (about 3/4 cup)

  • 1/2 cup unsalted cashew halves

  • Pinch of crushed red pepper

  • 1 teaspoon untoasted sesame seeds


Make the creamy lemon-ginger dressing:

  1. Combine tahini, lemon juice, oil, vinegar, tamari, ginger, honey, and garlic powder in a lidded glass jar. Process with an immersion blender until evenly combined, about 30 seconds.

Make the salad:

  1. Toss together Savoy cabbage, red cabbage, mango, cilantro, and mint in a large bowl. Season with salt and black pepper to taste; toss to combine. Add scallion and creamy lemon-ginger dressing; toss until evenly coated. Arrange on a platter.

  2. Drizzle lime juice over avocado; season with salt and black pepper to taste. Arrange avocado over cabbage mixture. Sprinkle with cashews, crushed red pepper, and sesame seeds. Garnish with additional cilantro and mint.

To Make Ahead

Dressing can be refrigerated in an airtight container up to 3 days.

Suggested Pairing

Fruity, tangy Riesling: McBride Sisters Black Girl Magic

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