knife and cutting board, grater, large bowl and blender
(Or use 7 cups preccut coleslaw mix in place of above.)
thinly sliced, green and white parts
(about 2 limes)
extra virgin preferable
red pepper flakes
(or cayenne pepper)
hot pepper sauce
(like Sriracha or Tabasco)
Slice cabbage and grate carrots, then place into a large bowl. (Or use the precut coleslaw mix.)
Cut the green onion(s) into 1/8-inch thick slices, discarding only the bottom 1/4 inch of the bulb. Chop the cilantro. Add to bowl.
Peel and cut the mango off the seed. Cut into chunks and place in blender.
Squeeze and measure lime juice. Add to blender along with oil, cumin, salt, red pepper flakes and hot sauce.
Blend until smooth.
Assemble and serve:
Pour about 3/4 of the dressing over slaw and toss to coat well.
Let stand at room temperature up to one hour our keep in refrigerator up to 8 hours before serving, to allow the flavors to infuse the slaw.
If desired, drizzle remaining dressing on top right before serving, or serve on the side.