Ingredients
-
2
-
1/2
-
1
-
3
-
3
-
1/2
-
1
-
1
-
1
-
-
-
-
-
-
Directions
,Feels like summer here in New York, I bet a lot of you are firing up your grill, and whats more popular than cole slaw with those burgers and grilled meats! When I make a slaw, I never make the creamy mayonnaise slaw like they sell in the deli with all the sugar in it, I actually despise the stuff! I prefer to keep it light and fresh.,Slightly under-ripe mangos are used in this recipe. In South America, a typical street food snack is under-ripe mango with lime juice and salt. The mango isnt quite sweet yet and the texture is firm which is perfect for cutting the mango into strips for this recipe. You can use red cabbage or white or a combo of both. Sometimes I buy it pre-shredded to save time, its even great with broccoli slaw! This lasts a few days refrigerated.
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Steps
|
1
Done
|
Combine With the Cabbage, Carrots, Scallions and Toss Together in a Large Bowl |
|
2
Done
|
Prepare the Dressing by Whisking Together the Rice Vinegar, Soy Sauce, and Lime Juice; Slowly Whisk in the Oil. |
|
3
Done
|
Pour the Dressing Over the Cabbage Mixture and Toss to Coat. |
|
4
Done
|
Let It Sit at Least 15-20 Minutes to Let the Dressing Soak In. |
|
5
Done
|
Serve Sprinkled With Sesame Seeds. |
