Mango Orange Slaw

Name: Mango Orange Slaw
Ingredients: 1 medium head red cabbage, shredded; 2 scallions, chopped (both white & green parts); 2 mangoes, chopped; 14 cup cilantro, chopped; 2 navel oranges, segmented; 2 tablespoons toasted sesame seeds; 13 cup toasted sliced almonds; 2 squares of savory baked tofu (optional); 2 tablespoons rice wine vinegar; 2 tablespoons brown sugar; 2 tablespoons soy sauce; 1 tablespoon asian red chili sauce (Sriracha); 18 cup vegetable oil

13 ingredients

6 steps

Ingredients

1 medium head red cabbage, shredded
2 scallions, chopped (both white & green parts)
2 mangoes, chopped
14 cup cilantro, chopped
2 navel oranges, segmented
2 tablespoons toasted sesame seeds
13 cup toasted sliced almonds
2 squares of savory baked tofu (optional)
2 tablespoons rice wine vinegar
2 tablespoons brown sugar
2 tablespoons soy sauce
1 tablespoon asian red chili sauce (Sriracha)
18 cup vegetable oil

Directions

1

Toast the sesame seeds in a small pan on medium heat for 2-5 minutes until seeds lightly brown and a few of them start popping.
2

Gather the rest of the salad ingredients in a large bowl for tossing.
3

In a medium bowl, mix all of the dressing ingredients together with a whisk.
4

Season with salt to taste.
5

Pour dressing on top of salad and squeeze the leftover orange (from segmenting) on top of the slaw.
6

Cover the slaw and place in the fridge for about an hour before eating.