Asian Cabbage Mango Slaw

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

Instructions:
Julienne the mango (minimize into strips). add with the cabbage, carrots, scallions and throw alongside one another in a large bowl.
Plan the dressing by way of whisking alongside one another the rice vinegar, soy sauce, and lime juice; slowly and gradually whisk in the oil.
Pour the dressing over the cabbage mixture and throw to coat. Enable it sit at small 15-20 minutes to allow for the dressing soak inside.
Serve sprinkled with sesame seeds.

Makes virtually 3 cups. Double it for added servings.