Mango Slaw

Recipe by Millie Peartree for the NY Times

3 cups shredded mixed red and green cabbage

2 large, slightly firm mangoes (about 1 3/4 pounds), peeled, pitted and thinly sliced (about 2 cups)

1/2 cup chopped fresh cilantro

2 tablespoons freshly squeezed lime juice

1 tablespoon honey or agave

1/4 teaspoon celery salt

1/4 teaspoon freshly ground black pepper

Combine ingredients in a bowl. Toss with tongs or a couple of forks to combine.

Serve alongside BBQ chicken, pulled pork or jackfruit, fish tacos, or on top of a grain bowl.

GF V veg DF

Yield: 6 servings