New take on coleslaw

Coleslaw is not the first thing that comes to mind when I'm thinking about making a salad. Jeff and I both like traditional coleslaw... but we don't seem to go out of our way for it. Until now. This "new" coleslaw, with mango and another fantastic dressing, is becoming a regular repeat around here. While this comes in at #3 on our list of new favourite summer salads, I expect that we'll see it often through the winter as well.

photo courtesy of Sweet Sugar Bean

Adapted from Plenty, by Yotam Ottolenghi
serves 6 as a side salad

2 Tbsp. lime juice (~1 lime)
zest of 1 lime
4 Tbsp. maple syrup
1 Tbsp. sesame oil
2 tsp. soy sauce
1 tsp. sriracha sauce or chili garlic sauce
3 Tbsp. vegetable, olive or grape seed oil
salt to taste
1/2 head red cabbage, finely shredded
7 leaves of Napa cabbage, finely shredded
1 mango, cut into thin strips
1/2 red pepper, diced
1/4 cup fresh mint, shredded
1/2 cups fresh cilantro, shredded
1/2 cups fresh basil, shredded
1  Tbsp.  diced jalapeno (optional)
1/2 cup roasted peanuts, roughly chopped

Combine the lime juice, lime zest, maple syrup, sesame oil, soy sauce, sriracha, vegetable oil and salt in a jar with a tight fitting lid and shake it like the dickens. In a large bowl, combine the salad ingredients. Add the dressing and toss well. Adjust seasonings and garnish with roasted peanuts.

* I often use leftover dressing to make Summery Beef Fajitas