Asian Slaw with Mango

1 Napa cabbage, sliced thinly

½ red pepper, cut into julienne slices

3 scallions, sliced at an angle

1 mango, peeled and cut into julienne slices

¼ cup rice wine vinegar

3 tablespoons sugar

1 teaspoon finely grated ginger

½ teaspoon salt

¼ teaspoon black pepper

1 teaspoon sesame oil

  1. In a large bowl, combine the cabbage, red pepper, scallions and mango and set aside
  2. In a separate bowl, whisk together remaining ingredients except the sesame oil. Whisk until the sugar dissolves (see note below). Then slowly whisk in the oil
  3. Combine vinegar mixture with cabbage, and refrigerate it for at least an hour  

Makes approximately 6-8 servings

NOTE:

  • If you want to completely dissolve the sugar quickly, heat the vinegar and sugar mixture in a saucepan over a medium heat, until the sugar dissolves. Do this before you add the sesame oil. Cool to room temperature before combining with the vegetables