INGREDIENTS
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2 cups shredded cabbage
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1/2 cup shredded carrots
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1 mango, not fully ripe
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3 medium scallions, chopped
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3 tbsp rice vinegar
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1/2 lime, juiced
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1 tbsp low sodium soy sauce (or tamari for gluten free)
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1 tbsp sesame oil
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1 tsp black and white sesame seeds