Begin by finely shredding the pointed cabbage into thin strips using a sharp knife or a mandoline for a uniform cut.

Next, take a ripe mango and dice it into bite-sized pieces, ensuring that it is juicy.

Peel and julienne a carrot for an extra crunch and bright color, while also dicing the red bell pepper into small cubes.

Set all the prepared vegetables aside in a large mixing bowl.

In a small bowl, combine the freshly squeezed lime juice with sesame oil and honey or agave syrup. Whisk these ingredients together until they form a smooth dressing.

If you like a bit of heat, sprinkle in some chili flakes at this point.

Transfer all the chopped vegetables into the large mixing bowl if they aren’t already there. Drizzle the prepared vinaigrette generously over the salad mix.

Gently toss the ingredients together using salad tongs or a large spoon to ensure that every piece is coated evenly with the dressing.

Before serving, taste and adjust the flavors. Add salt and pepper to your liking and gently mix again.

Optionally, fold in some fresh cilantro for added flavor and brightness. Serve immediately or chill briefly in the fridge for a cooler treat.