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5 from 10 votes

Asian Cabbage Mango Salad with Grilled Shrimp

Prep Time 10 mins
Cook Time 5 mins
Total Time 15 mins


  • ½ cup medium size Napa cabbage
  • ½ cup shredded red cabbage
  • 3 tablespoons chopped green onions
  • cup thinly chopped mango
  • 2 tablespoons fresh chopped cilantro
  • 2 tablespoons roasted and unsalted peanuts

Salad Dressing:

  • ½ cup avocado oil
  • ¼ cup squeeze orange juice
  • 2-3 tablespoons soy sauce
  • 3 tablespoons rice vinegar
  • ½ teaspoon minced garlic
  • ½ 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
  • ¼ teaspoon salt
  • black pepper to taste


To make salad dressing:

  • 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:

  • Preheat grill for medium heat.
  • In a small bowl, add minced garlic, salt and olive oil. Toss in the shrimp into the paste, stir until well coated.
  • Lightly oil grill pan. Cook shrimp for about 2 minutes per side.

To serve the salad:

  • 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.
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