Mango Orange Slaw

• 1 medium head red cabbage, shredded
• 2 scallions, chopped (both white & green parts)
• 2 mangoes, chopped
• 14 cup cilantro, chopped
• 2 navel oranges, segmented
• 2 tablespoons toasted sesame seeds
• 13 cup toasted sliced almonds
• 2 squares of savory baked tofu (optional)
• 2 tablespoons rice wine vinegar
• 2 tablespoons brown sugar
• 2 tablespoons soy sauce
• 1 tablespoon asian red chili sauce (Sriracha)
• 18 cup vegetable oil

1. 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.
2. Gather the rest of the salad ingredients in a large bowl for tossing.
3. In a medium bowl, mix all of the dressing ingredients together with a whisk.
4. Season with salt to taste.
5. Pour dressing on top of salad and squeeze the leftover orange (from segmenting) on top of the slaw.
6. Cover the slaw and place in the fridge for about an hour before eating.

head red cabbage, scallions, mangoes, cilantro, oranges, sesame seeds, almonds, rice wine vinegar, brown sugar, soy sauce, asian red chili sauce, vegetable oil

Taken from www.food.com/recipe/mango-orange-slaw-428710 (may not work)