BY: Carol Green

May 25, 2019

Shaved Fennel & Mango Seafood Slaw

Light, fresh and crunchy, with zippy of Asian flavors, this gorgeous, versatile ‘slaw prepared live on the Charlotte Today Show  is a far cry from the traditional goopy, mayo dressed version.

I usually make this slaw with chicken, for this light and bright spring edition with shaved fennel and mango I paired it with the most gorgeous seafood from the amazing Saltwater Market, stores in Clover, SC and Gastonia, NC.

If you are local to the Carolinas and haven’t paid a visit to Saltwater Market, I highly recommend you do, spectacular, fresh seafood and meats grace the cases, the likes of which I would expect to find at a premium market in New York!

bowls of the Shaved Fennel & Mango Seafood Slaw

Faroe Island Salmon, from the pristine cold waters of the North Atlantic, and local Gulf shrimp where the perfect compliment for this unusual slaw. Perfect as a make ahead salad to grace your summer buffet, or plated individually.


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Shaved Fennel & Mango Seafood Slaw

Shaved Fennel & Mango Seafood Slaw

  • Author: Carol Green
  • Total Time: 20
  • Yield: 8 1x


 A whole new take on ‘slaw, fresh and crunchy, with a light Asian dressing, and burst of herbs, perfect for summer entertaining.




½        cup fresh Orange Juice

1          cup Olive Oil

½         cup Apple Cider Vinegar

2          Tbsp. Toasted Sesame Oil

1          Tbsp. Honey

1          Tbsp. fresh Ginger; finely grated


½        head White Napa Cabbage; finely sliced

½        head Red Cabbage; finely sliced

1          Fennel Bulb finely shaved with a vegetable peeler

1          Mango, firm, finely shaved with a vegetable peeler.

4          Spring Onions, sliced

1          Sprig Mint, finely julienned

4          Sprigs Cilantro, finely chopped

3          Tbsp. toasted Sesame Seeds

16oz    Faroe Island Salmon

1-pound Shrimp, peeled and deveined

¼         cup Olive Oil

1          tsp. Sea Salt


  • Whisk together dressing ingredients, set aside
  • Preheat the oven broiler to high
  • Prepare the seafood; thread the shrimp on to skewers for easy handling
  • Place the salmon and shrimp on a broiler pan, brush lightly with oil, season with salt, and place under the broiler.
  • Broil the shrimp for approximately three minutes per side, the salmon for seven to eight minutes
  • Remove the shrimp from the skewer, place in a bowl and immediately toss with a little dressing
  • Pull apart the salmon into large flakes, and toss with a little dressing
  • Mix together salad ingredients, toss with the dressing, and the seafood
  • Place on a large platter and sprinkle the sesame seeds over.


  • A non-mayonnaise slaw, this is a great make ahead dish, as it can be dressed a couple of hours in advance
  • In this recipe the seafood is simply broiled, it can also be grilled for an added touch.
  • Prep Time: 20
  • Category: Salads

Keywords: Asian seafood slaw, summer slaw

*Disclosure: I only recommend products I would use myself and all opinions expressed here are my own. This post may contain affiliate links that at no additional cost to you, I may earn a small commission. Read full privacy policy here.

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