Asian Shrimp, Mango and Avocado Slaw

The most frequently viewed recipe on my blog by a mile is Thai Chicken Slaw, an Asian style coleslaw recipe that I posted almost 2 years ago.  Its fresh, crunchy and full of flavor and I make it often.  It was on my menu list for the holiday weekend, but I forgot chicken when I went to what I swore was my last trip to the grocery store so just went with what I had in the fridge and created a new version of one of my favorite dishes.  I substituted shrimp for chicken and added mango, avocado and cilantro to the shredded cabbage. I had a partial head of cabbage so used that, but a bag of cabbage slaw from the market works as well if not better.  The cabbage mixture can be assembled a few hours ahead.  Add shrimp, fruit and dressing just before serving.

One of the nice things about this recipe is that there are no set rules.  Add a little more of one thing, less of another.  Barbecued pork can be substituted for the shrimp, use cashews instead of peanuts,  add pineapple instead of mango.  I've given you 2 dressing for the slaw:  one a light vinaigrette and the other is a creamy style dressing.  Either one is delish.

Asian Shrimp and Mango Slaw


4-6 cups shredded cabbage
1-2 carrots, julienned or grated
6 radishes, thinly sliced
2 green onions, thinly sliced
1/4 cup cilantro, chopped
1/4 cup chopped roasted peanuts
1 pound shrimp,cooked
1/2 mango, peeled and diced
1/2 avocado, diced

Asian Vinaigrette Dressing
3 tablespoons soy sauce
2 tablespoons rice wine vinegar
juice of l lime
2 tablespoons honey
2 teaspoon sesame oil or to taste
1/2 teaspoon chili garlic sauce or to taste
1 teaspoon fresh ginger, minced
1/2 cup oil

Combine all ingredients except oil.  Slowly whisk in oil.

Creamy Asian Dressing
1/2 cup mayonnaise
2 tablespoons rice wine vinegar
2 tablespoons soy sauce
2 teaspoons sesame oil
1 tablespoon sugar
1 teaspoon minced fresh ginger
1/2 teaspoon garlic chili sauce

Combine all ingredients and mix well.

It sounds like we are finally going to get some summer-like weather around here this week.  I haven't even planted my flower pots yet and plan today to buy my red geraniums, white petunias and blue lobelia if I can get anywhere near my local garden center. We are definitely coming into salad season and I hope you will give this recipe a try.  It's so versatile and easy to assemble. Add some crusty bread, a little dessert and a nice white wine and you have a delicious meal that will get rave reviews!