I had a couple mangos and some cabbage that I needed to use up and that is how I came up with this recipe.

Ingredients for around 6 servings

1/2 small cabbage – shredded

1 small onion (I used a red one) – fine slice and then chop

1 carrot shredded

2 small mangos (mine were small) thin slices

1 orange – supreme if you can – or chop

1 lime – just the fresh squeezed juice

1 Tablespoon rice wine vinegar

2 Tablespoons soy sauce

1 Tablespoon fish sauce (preferably Red Boat)

1 teaspoon sesame oil

2 teaspoons pure honey

1 pinch crushed red pepper flakes

1/2 cup fresh cilantro (leaves and only the fine stems) – chop

2 Tablespoons scallions or chives – sliced thin

Optional – pickled baby bell pepper rings ( I have a 12 ingredient recipe for pickled baby bell peppers on TheForkingTruth.com or you can simply do a less complex version of just slicing the baby bell peppers extra thin and just let them marinate in apple cider vinegar for a couple hours on the counter or over night in the refrigerator.

Directions in a large mixing bowl add the lime juice, vinegar, soy sauce, fish sauce, sesame oil, honey and red pepper flakes and mix well. To that bill add the cabbage, onion, carrot, mango, orange, cilantro, and scallions (or chives) and mix that up. Add pickled baby bell pepper rings if using.

Enjoy!