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This Asian fruit salad is cold, creamy, and perfect for summer. It’s made with sweet mangoes, mandarin oranges, red cabbage, and carrots, all tossed in a light honey lemon cream dressing. An easy summer fruit salad that’s bright, colorful, and so satisfying.
Summer Fruit Salad
This cold and creamy summer fruit salad is a little different. It has an Asian twist that’s light, refreshing, and surprisingly addictive. I threw it together on a hot day when I wanted something fruity and chilled, but not overly sweet. I had mangoes, canned mandarin oranges, and some shredded cabbage in the fridge, so I tossed them with a honey lemon cream dressing, just like in my Lobster and Mango Salad, and added a sprinkle of cilantro. It turned out way better than expected.
If you’ve never tried adding Asian flavors to a fruit salad, this is a great place to start. Inspired by the sweet, tangy, creamy, and crunchy balance found in many Asian-style slaws and salads, this version adds tropical mangoes, juicy mandarins, and a crisp bite from cabbage and carrots. The cilantro ties everything together with a fresh, herby finish. This Asian fruit salad is perfect for summer. Serve it chilled at BBQs, potlucks, or as a refreshing side for grilled meats, like Chili Lime Chicken or Grilled Pork Chops, or spicy dishes.
Why This Is The Perfect Summer Fruit Salad
If you’re in the mood for something light, fruity, and a little different from the usual summer fruit salad, this Asian fruit salad might be just what you need.
- Cold, creamy, and refreshing. A chilled fruit salad that hits all the right notes: juicy, crunchy, creamy, and light without being too sweet or heavy.
- Tropical flavors with an Asian twist. Mangoes, mandarin oranges, shredded cabbage, and cilantro come together in a way that’s bright, balanced, and a little unexpected.
- Great for BBQs, potlucks, and meal prep. Make it ahead and let it chill in the fridge. It holds up well even after a few hours.
Ingredients You’ll Need
- Mangoes
- Canned mandarin oranges
- Cilantro
Scroll down to the recipe card below for the full list of ingredients and exact amounts.
Pro Tip #1: Why I Use Mangoes
Mangoes add that natural tropical sweetness and soft, juicy texture that makes this fruit salad feel extra summery. I like using ripe honey mangoes because they’re smooth, not stringy, and give the salad that melt-in-your-mouth feel without turning mushy.
Pro Tip #2: Why Canned Mandarin Oranges Work So Well
Canned mandarin oranges are a pantry staple for me. They’re juicy, sweet, and come already peeled and segmented, which makes them super convenient. I like using the ones packed in juice (not syrup) so they taste fresh, not overly sweet.
Pro Tip #3: Don’t Skip The Red Cabbage
Red cabbage might not be the first thing you think of for fruit salad but it works. It adds a vibrant pop of color and a refreshing crunch, plus it holds up well even after chilling so the salad stays crisp and fresh, not soggy.
Extra Tip: How To Prep The Cabbage
Before slicing, peel off the outer leaves and give the cabbage a good rinse. After shredding, soak it in cold water for a few minutes to help loosen any dirt or grit. Drain well and pat dry with a clean towel, or use a salad spinner if you have one.
Shopping Guide: For canned mandarin oranges, Dole, Del Monte, and Great Value (Walmart’s brand) are all solid picks. They’re easy to find, hold their shape well, and don’t turn mushy in the salad. Go for the ones packed in juice, not syrup, for the freshest taste.
How To Make Asian Fruit Salad
Start by whisking the dressing ingredients together in a small bowl until everything’s smooth and well combined. Set it aside while you prep the rest of the salad.
Grab a large salad bowl and toss in the shredded cabbage, carrots, mangoes, mandarin oranges, and chopped cilantro. Pour in the dressing and give everything a good mix so it’s nicely coated. Pop it in the fridge for about 30 minutes to chill. This helps the flavors come together. Serve it cold and enjoy.
Frequently Asked Questions
No, but they’re convenient and hold up well in the salad. If using fresh mandarins or tangerines, make sure to peel, segment, and remove any seeds and membrane.
Yes. You can prep the dressing and chop all the fruit and veggies a few hours ahead. Store everything separately in the fridge, then toss them together just before serving. This keeps the salad fresh and crisp, especially the cabbage and carrots.
Since the dressing has cream, don’t leave the salad out for more than 1–2 hours, especially in warm weather. Keep it chilled until ready to serve.
Store any leftovers in a sealed container in the refrigerator. If the salad looks like it’s released extra liquid, you can drain off a bit before serving again, or give it a quick toss to redistribute the dressing.
This recipe is only 526 calories per serving.
What To Serve With This Recipe
For an easy and wholesome summer dinner, I recommend the following recipes:
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Other Recipes You Might Like
Asian Fruit Salad
Ingredients
- 1/4 cup cabbage, shredded
- 1/4 cup red cabbage, shredded
- 1/2 small carrot, peeled and cut into matchstick strips
- 1 cup mangoes, cut into cubes
- 1/2 cup canned mandarin oranges, whole segments
- 2 teaspoons cilantro, chopped
Dressing:
- 1 cup heavy whipping cream
- 1 tablespoon honey
- 1 tablespoon lemon juice
Instructions
- Whisk all the Dressing ingredients together and set aside.
- In a salad bowl, combine the shredded cabbage, carrots, mangoes, mandarin oranges, and cilantro. Add the dressing, toss to combine well, and chill in the fridge for 30 minutes. Serve cold.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This is so good. Made it last night and ate it tonight, the flavors, crunch, and creamy texture of the dressing is out of this world.
Thanks Bryan. :)
its perfect for current weather in Malaysia. Because its equinox now.
Hi. I used to make the Asian slaw fruit slaw salad from your recipe. I’m planning of making it again but i forgot some of the ingredients. I checked on your site again but your Asian fruit salad here has different dressing now. Can you provide me with the old recipe using the hoisin sauce dressing.
Thank you so much.
Trust me, this updated recipe is nice and you will like it.
its perfect for current weather in Malaysia. Because its equinox now.
Stay cool.
I love how you have put together a light fruit salad – some are too heavy on the syrup and sweetness! Thanks Rasa
Thanks Kacy!
Can you suggest an alternative for the mango? I am very allergic to it, and so many recipes use it! Thanks.
You can use any fruits you like.
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
Laura
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.