Mango And Cabbage Slaw With Toasted Pepitas And Agave-Lime Vinaigrette

• 1 Small head purple cabbage, cored and thinly sliced
• 1 Mango, peeled and thinly sliced
• 4 Scallions, thinly sliced
• 1 bunch Big handful cilantro
• 1/2 cup Toasted pumpkin seeds
• 1 Avocado, thinly sliced
• 1/2 cup Crumbled feta (optional)
• 2 Limes, juiced
• 1/4 cup Grapeseed oil
• 1 teaspoon Agave or honey
• 1 teaspoon Jalapeno, minced
• Salt and pepper, to taste

1. Prep the cabbage: Place the thinly sliced cabbage into a large bowl and sprinkle with 1 tablespoon kosher salt. Using your hands, massage the salt into the cabbage. Let sit for 15 minutes. Fill bowl with cold water and jostle the cabbage with your hands. Drain into a large colander or salad spinner and dry.
2. Make the vinaigrette: Combine the juice of two limes, a spoonful of agave, and minced jalapenos in a small bowl. Whisk in neutral oil so you end up with a 50/50 ratio lime juice/oil. Taste. It should be slightly tart and sweet. Season with salt and pepper to taste.
3. Finish the salad: Layer the cabbage, mango, scallions, cilantro and avocado and crumbled feta (optional) in a large shallow serving bowl. Drizzle with the vinaigrette and toss (clean hands are great tools so you don't break up the avocado). Finish with a shower of the toasted pumpkin seeds.

purple cabbage, mango, scallions, handful cilantro, pumpkin seeds, avocado, feta, grapeseed oil, honey, salt

Taken from food52.com/recipes/77587-mango-and-cabbage-slaw-with-toasted-pepitas-and-agave-lime-vinaigrette (may not work)