Ingredients

For the Salad

• 4 cups red cabbage, shredded
• 1 to 2 cups carrots, grated or peeled into ribbons
• 1 large red bell pepper, diced small
• 2 ripe mangoes, peeled and diced small
• ⅓ cup sunflower seeds
• 4 scallions, thinly sliced
• 1/2 cup fresh cilantro leaves, roughly chopped
• 1/2 cup fresh cup mint leaves, roughly chopped

For the Dressing

• 3 Tablespoons low-sodium soy sauce or tamari
• 3 Tablespoons rice vinegar
• 1 Tablespoon lime juice
• ⅛ teaspoon red pepper flakes
• 1 clove garlic, minced
• 2 teaspoons grated ginger