My parents had some friends visiting from Europe last weekend which overlapped with one of my weekend trips home. I volunteered to be on cooking duty for the weekend visitors and with their allergies, I was up for a challenge. Originally I thought there more allergies than it turns out there were so I was tasked with cooking without corn, soy, gluten and dairy. No small feat! After planning an Asian themed night for the Sunday, I was grateful to realize that I was okay to cook with soy because you guessed it, almost anything Asian likely has soy sauce in it!
Adapted from SkinnyTaste.com
1 bag of pre-shredded cabbage slaw with carrots (should be about 2-3 cups)
1/4 cup diced scallions
3 TB rice vinegar
1/2 lime, juiced
1 TB low sodium soy sauce
1 TB sesame oil
Empty the bad of shredded cabbage into a large serving bowl. Slice the mango into thin slices and add that to the cabbage, along with the scallions. In a small bowl mix together the vinegar, soy sauce and sesame oil - don't substitute the sesame oil with another kind, the sesame flavor is an important one! This part could be done in advance but only add the dressing about 1/2 hour before serving. Just before serving stir again to make sure the dressing is coating all of the salad and sprinkle the sesame seeds over the top!