Asian Inspired Mango Orange Slaw

serves about 4 as an entree

For the salad:

• 1 medium head red cabbage, shredded
• 2 scallions chopped (both white & green parts)
• 2 mangoes, chopped
• 1/4 cup cilantro, chopped (more if you LOVE cilantro)
• 2 navel oranges, segmented
• 2 tablespoons toasted sesame seeds
• 1/3 cup sliced toasted almonds
• 2 squares of savory baked tofu (optional)

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. Gather the rest of the salad ingredients in a large bowl for tossing. Make your dressing. (recipe follows)

For the dressing:

• 2 tablespoons rice wine vinegar
• 2 tablespoons brown sugar
• 2 tablespoons soy sauce
• 1 tablespoon Asian red chile sauce (use Sriracha!)
• 1/8 cup vegetable oil

To make the dressing:

In a medium bowl, mix all of the dressing ingredients together with a whisk. Season with salt to taste. Pour dressing on top of salad and squeeze the leftover orange (from segmenting) on top of the slaw.  Cover the slaw and place in the fridge for about an hour before eating.