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.
Yield: 6 servings