Did you know at least 40 types of cruciferous vegetables are consumed worldwide? How many can you list? We’ve all heard of bok choy, cabbage, cauliflower, collard greens, and kale, probably also of zesty turnips, radishes, arugula, and mustard greens. These vegetables are widely promoted as important part of a healthy diet and have been associated with reduced risk of heart disease and stroke, and are being studied for their potential role in cancer prevention.

Enough reason for me to post a weekly recipe with a cruciferous vegetable where I will get my inspiration from all over the world. I will start with this light, crispy slaw made with shredded Napa cabbage, carrots, rice vinegar and a mango that needs to be just a little unripe (as they often are in Western supermarkets). Topped with nigella and sesame seeds.

WHAT YOU NEED

• 200 g shredded Napa cabbage (2 cups)

• 50 g shredded carrots (1/2 cup)

• 1 mango, not fully ripe and cut into strips

• 3 medium scallions, chopped

• 3 tbsp rice vinegar

• 1/2 lime, juiced

• 1 tbsp low sodium soy sauce, or tamari (gluten free)

• 1 tbsp sesame oil (optional: if you want it oil free, just skip)

• 1 tsp black and white sesame seeds

• 1 tsp nigella seeds

• handfull chopped coriander

WHAT YOU DO

• Cut the mango into stripes.

• Combine mango, shredded cabbage, carrots, scallions and toss together.

• Prepare the dressing by mixing the rice vinegar, soy sauce, and lime juice ( + oil).

• Pour the dressing over the salad.

• Let it sit at least 15 minutes for better taste.

• Serve sprinkled with sesame and nigella seeds.

• Top with some fresh coriander.