Ok, normally I don't like mango anything. No sir, I don't like it. Yet this delightful dish was served to me and I ate it before the host told me it had mango. One more skeleton to hide in my closet later ... I still don't like mango; however, I'm a little more tolerant of at least trying things with it. Still not a big fan, but I'm finding dishes that I can enjoy.
So I have a flare for Asian/Eastern kind of foods. They have so much depth, aroma, and flavor that it's something I would love to specialize in this kind of cooking. Then again, I'd probably get bored with it and want something else. Darn my fickle taste buds.

Ingredients:
2 cups shredded cabbage
1/2 cup shredded carrots
1/2 cup radish, sliced
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

**Using a under ripe mango will not make you sick. It is less sweet and more firm in that sense.**

Directions:
Julienne the mango (cut into strips). Combine with the cabbage, carrots, radish, scallions and toss together in a large bowl.

Prepare the dressing by whisking together the rice vinegar, soy sauce (or tamari), and lime juice; slowly whisk in the oil.

Pour the dressing over the cabbage mixture and toss to coat. Let it sit at least 15-20 minutes to let the dressing soak in.

Serve sprinkled with sesame seeds.