Step 1: Make the Vinaigrette
In a small bowl, whisk together the sesame oil, kosher salt, rice vinegar, lime juice, honey or sugar, sesame seeds, coconut aminos (or soy sauce), and fish sauce.
Whisk until everything is well combined and slightly emulsified.
Set aside while you prepare the slaw ingredients.

Step 2: Prepare the Vegetables and Mango
Julienne the cucumber, mango, bell peppers, and jalapeño into thin, matchstick-sized pieces.
Shred the cabbage finely if not already done.
Roughly chop the mint, cilantro, or a mixture of both.

Step 3: Assemble the Slaw
Place the shredded cabbage, julienned cucumber, mango, peppers, jalapeño, and herbs into a large mixing bowl.
Pour the vinaigrette over the top.

Step 4: Toss and Serve
Toss everything together gently but thoroughly until all the ingredients are evenly coated in the dressing.
Serve immediately for maximum crunch and freshness.

Step 5: Enjoy!
This slaw is delicious on its own, or piled high on burgers, sandwiches, wraps, tacos, sliders, or served as a bright, refreshing side dish.

Storage Instructions

Keep Fresh:
Store any leftover slaw in an airtight container in the refrigerator for up to 2 days.
The vegetables may soften slightly as they absorb the dressing, but the flavors will deepen beautifully.

Make Ahead:
You can prep the veggies and vinaigrette separately a day ahead.
Toss everything together just before serving for the freshest texture and taste.

Warm Up:
This slaw is meant to be served cold or at room temperature—no reheating needed