Serving Size: Approx 1/2 cup
- 2 cups shredded cabbage
- 1/2 cup shredded carrots
- 1 mango, not fully ripe so it doesn’t get too “mushy”
- 3 medium scallions, chopped
- 3 tbsp rice vinegar
- 1/2 lime, juiced
- 1 tbsp soy sauce*
- 1 tbsp sesame oil
- 1 tsp black and white sesame seeds
Julienne the mango (cut into strips). Combine with the cabbage, carrots, scallions and toss together in a large bowl.
Prepare the dressing by whisking together the rice vinegar, soy sauce, and lime juice; slowly whisk in the oil.
Pour the dressing over the cabbage mixture and toss to coat. If possible, let it sit at least 15-20 minutes to let the dressing soak in.
Serve sprinkled with sesame seeds – black sesame seeds make a nice contrast.
TIP: Use bagged cabbage and carrot mix and store-bought cut mango for quicker preparation.
*gluten free soy sauce is available or use tamari