Ingredients:

  • 4 cups (400g) Green cabbage, shredded thin
  • 2 cups (200g) Purple cabbage, shredded thin
  • 2 large (approx. 450g) Fresh mangoes, julienned
  • 1 large (125g) Carrot, julienned or shredded
  • 1 Red bell pepper (150g), thinly sliced
  • 1/2 cup (15g) Fresh cilantro, roughly chopped
  • 3 Green onions, thinly sliced on the bias
  • 1/2 cup (75g) Toasted peanuts or cashews, roughly chopped
  • 1 tbsp (10g) Black and white sesame seeds
  • 1/4 cup (60ml) Rice vinegar
  • 3 tbsp (45ml) Freshly squeezed lime juice
  • 2 tbsp (30ml) Toasted sesame oil
  • 2 tbsp (30ml) Tamari or Gluten-free Soy Sauce
  • 1 tbsp (15g) Honey or Maple syrup
  • 1 tbsp (10g) Fresh ginger, finely grated
  • 1 clove Garlic, minced
  • 1/2 tsp Red pepper flakes

Instructions:

  1. In a small jar or bowl, whisk together the rice vinegar, lime juice, sesame oil, tamari, sweetener, ginger, and garlic until emulsified. Let sit for 10 minutes.
  2. Shred the green and purple cabbage into fine ribbons using a mandoline or sharp knife. Place in a large mixing bowl with the sliced bell peppers, carrots, and scallions.
  3. Peel the mangoes and slice the flesh into thin julienne matchsticks.
  4. Pour 3/4 of the dressing over the cabbage mixture and toss thoroughly. Let the mixture sit for 5 minutes to slightly soften the cabbage.
  5. Gently fold in the julienned mango and fresh cilantro. Drizzle with the remaining dressing.
  6. Top with toasted peanuts and sesame seeds immediately before serving to maintain crunch.