5 from 19 votes
Asian Cabbage Mango Salad with Grilled Shrimp
Prep Time
10 mins
Cook Time
5 mins
Total Time
15 mins

Author: Rika Livingston
  • 1/2 cup medium size Napa cabbage
  • 1/2 cup shredded red cabbage
  • 3 tablespoons chopped green onions
  • 1/3 cup thinly chopped mango
  • 2 tablespoons fresh chopped cilantro
  • 2 tablespoons roasted and unsalted peanuts
Salad Dressing:
  • 1/2 cup avocado oil
  • 1/4 cup squeeze orange juice
  • 2-3 tablespoons soy sauce
  • 3 tablespoons rice vinegar
  • 1/2 teaspoon minced garlic
  • 1/2 tablespoon grated ginger
  • 1 teaspoon toasted sesame seeds
  • salt and black pepper to taste
Grilled Shrimp:
  • 1 pound shrimp
  • 1 garlic clove minced
  • 1 tablespoon olive oil
  • 1/4 teaspoon salt
  • black pepper to taste
To make salad dressing:
  1. Add all the salad dressing ingredients in a jar or other airtight container. Cover, shake well and serve. You may keep it in a fridge for up to a week.
To make grilled shrimp:
  1. Preheat grill for medium heat.
  2. In a small bowl, add minced garlic, salt and olive oil. Toss in the shrimp into the paste, stir until well coated.
  3. Lightly oil grill pan. Cook shrimp for about 2 minutes per side.
To serve the salad:
  1. In a large salad bowl, add shaved Napa cabbage, red cabbage, green onions, cilantro, and thinly sliced mango. Stir in a generous amount of salad dressing (about 5 tablespoons) , serve with grilled shrimp, toasted sesame seeds and chopped peanuts.