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