Mango Chipotle Coleslaw

great on it's own, or as a topping for fish tacos!

• 1/4 head of Red & Green Cabbage cut paper thin, or cabbage mix, with carrot and red or green onion, thinly sliced.
• 1 firm Mango cubed
• Juice of 1/2 Lime
• 2 tablespoon of Mayo or sour cream, omit if vegan and use olive oil
• 1 tablespoon of dijon or horseradish mustard
• 1 teaspoon or more chipotle spice.
•  2 tablespoon Apple Cider Vinegar, red wine vinegar, or white vinegar
• pinch of celery seeds
• 1 tablespoons white sugar, more to taste.
• Cilantro diced
• Salt & Pepper

1. get veggies chopped, tossed together. add mango, chopped cilantro.
2. in a saucepan, bring lime juice, vinegar, sugar, celery seeds, mustard to a boil. turn off heat and immediately add mayo or oil, and chipotle seasoning. 
3. toss over salad, adjust sugar, salt and pepper.