Mango slaw, as easy as 1-2-3 .

Prepare salad ingredients as instructed in recipe, make dressing and gently toss everything together.

It doesn’t get any easier than this folks.

MINTED MANGO & JICAMA SLAW

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2 mangoes, peeled, pitted, julienned
Half a head Chinese Napa cabbage, thinly sliced
Half a head purple cabbage, thinly sliced
1 Jicama, julienned
1 red bell pepper, thinly sliced; optional
1 yellow bell pepper, thinly sliced; optional
2 carrots, shredded; optional
1 Thai red chili pepper, thinly sliced
3-to-4 green spring onions, sliced; or half a small red onion, thinly sliced
¼ cup fresh mint leaves, thinly sliced
¼ cup fresh cilantro leaves, left whole; or basil
1/3 cup toasted cashews or almonds

1 orange, zest and juice of
1 lime, zest and juice of
2 tablespoons roasted sesame oil
2 tablespoons seasoned rice vinegar
1 ½ tablespoon grated fresh ginger root
1 garlic, minced
¼ tsp coarse salt
A pinch of brown sugar
Sambal Oelek chili paste OR sweet chili sauce, to taste; optional
A few drops of fish sauce; optional

 
1. Prepare vegetables, fruit, herbs and nut as instructed above.

2. Combine dressing ingredients in a jar and shake until thoroughly mixed; adjust flavors if needed.

3. Toss salad with desired amount of dressing and serve.