- 2 teaspoons sugar
- 1/3 cup rice vinegar
- 1/3 cup vegetable oil
- 2 navel oranges
- 1 large mango, peeled, pitted, and cut into matchsticks
- 1 small green cabbage, shredded
- Salt and pepper
- 1/2 cup fresh cilantro leaves, for serving
- In a large bowl, whisk together sugar, vinegar, and oil. With a sharp knife, cut away orange peel and discard. Working over bowl, cut out segments, then squeeze juice from membranes. Add mango and cabbage, season with salt and pepper, and gently toss. Serve topped with cilantro.
To store, cover and refrigerate, up to 4 hours.