Asian Fruit Slaw
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Asian Fruit Slaw


Asian Fruit Slaw Recipe

Serves 2 | Prep Time: 15 Minutes


1/2 cup Asian slaw of your choice, cleaned (shredded: napa cabbage, red cabbage, chinese celery, carrots)
1 cup mango chunks, bite-sized
1/2 cup pineapple chunks, bit-sized
2 teaspoon chopped cilantro
1 tablespoon dry roasted Sunflower seeds, optional
1 tablespoon low-sodium soy sauce
1/2 tablespoon Hoisin sauce
1 teaspoon rice vinegar


Make the dressing. In a bowl, lightly whisk the soy sauce, Hoisin sauce and rice vinegar together. Set aside.

In a separate bowl, put shredded vegetables in, toss in the dressing, chill and ready to be served.

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6 comments... read them below or add one

  1. Laura troquier says:

    Hi Bee

    I have recently discovered your website and find it a refreshing change from the “traditional ” recipes (which, by the way I also love). However I was surprised that you are working with Nutella. There is a big question mark over here in France about the product being unhealthy because it uses palm oil. Putting aside the fact that it is mainly produced by Malaysia and Indonesia as well as the fact that much deforestation is going on to make land available for palm plantations, I would like to know your take on palm oil. Whether we should try to avoid the ingredient as much as possible.

    Much thanks in advance

    • Hi Laura, I think everything in moderation is fine. I grew up in Malaysia and hence with palm oil. I have no insights as to the deforestation and I am not the best person to give any comments on that.

  2. Kimshiro Benton-Hermsen says:

    Can you suggest an alternative for the mango? I am very allergic to it, and so many recipes use it! Thanks.

  3. Kacy @ Fresh Fruit says:

    I love how you have put together a light fruit salad – some are too heavy on the syrup and sweetness! Thanks Rasa

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