Chili Mango Salad - cooking recipe

Ingredients

8 ounces shirataki noodles
2 cups dole coleslaw mix
1 cup dole shredded red cabbage
1/3 cup rice vinegar
1 tablespoon tamari or 1 tablespoon soy sauce
1/2 teaspoon sesame oil
1/2 teaspoon galangal
1 teaspoon sriracha hot chili sauce
1 teaspoon yeo's sweet chili sauce
1 teaspoon Splenda granular
1 large ripe mango

Preparation

Rinse, drain and boil the shirataki for five minutes. Drain and rinse well with cold water. Cut the noodles into bite size pieces. Toss the noodles with the cabbage and coleslaw mix.
Combine vinegar, soy sauce, sesame oil, galangal (a good garlic mincer is handy), Sriracha Hot Chili Sauce, Yeo's Sweet Chili Sauce and Splenda. Pour liquid mixture over veggie mixture and toss to coat.
Slice mango into cubed chunks and add (without skin) to the mixture. If any juice gathers on the cutting board, pour it inches Toss.
Refrigerate at least an hour before serving.