Ingredients

• 2 Tbs. mayonnaise
• 2 Tbs. Balsamic vinegar
• 1 Tbs. Asian sesame oil
• 1 tsp. honey
• 1/2 small bunch cilantro, stems removed
• 1 medium head Napa cabbage, shredded, about 2 cups
• 2 carrots, grated
• 1 mango, peeled, pitted and cut into thin strips
• coarse salt and freshly ground black pepper
• 1 Tbs. sesame seeds, toasted, optional
• spring roll wrappers

Instructions

1. Using a large bowl, whisk together mayonnaise, vinegar, oil and honey. Pulse cilantro a few times to coarsely chop. Process cabbage and carrot using fine shredder wheel. Turn processed mixture into a bowl and add dressing, mango and sesame seeds. Toss to coat. Pour hot water into a flat plate. Dunk single spring roll wrap in water to soften, continue until all wrappers are softened and lay on counter, using two wraps for each roll. Put 1/3 cup cabbage slaw on each set of wrappers. Roll wrapper tight, folding in ends as you go and then cut on an angle. Place on bed of cabbage for presentation.