Makes 2 to 4 servings
½ cup (125 mL) honey
¼ cup (50 mL) rice vinegar
½ tsp (2 mL) sesame oil
½ tsp (2 mL) hot chili sauce
1 tsp (5 mL) sesame seeds, black & white
2 mangos, peeled and julienned
1 medium carrot, julienned
¼ medium purple cabbage, thinly sliced
2 green onions, sliced lengthwise
1 tsp (5 mL) chopped fresh coriander
¼ cup (50 mL) finely chopped peanuts (optional for garnish)
Combine vinaigrette ingredients in a jar with a tight-fitting lid and shake well, or whisk in a bowl until emulsified.
In a large bowl, combine salad ingredients.
Pour sauce on top of salad and let marinate for 5-10 minutes.
Toss and garnish with peanuts and serve.
(Note: you can make this vinaigrette ahead; it will keep, refrigerated, for up to two weeks in a tightly-closed container.)