1 head of red/purple cabbage, cored and roughly shredded (mine was exactly one pound after shredding)
6 ounces of shredded carrots, about 2 cups
5 ounces diced mango, fresh or frozen, about a cup
1 tsp salt
3 tbsp canola oil

pre-heat oven to 450 degrees F.  spread out veg and fruit on large baking sheet, drizzle with oil and sprinkle with salt, and toss around to coat.  bake for 25 minutes, turning once half way through. 

while that is roasting, make sweet and spicy sauce by whisking the following ingredients together...
2 tbsp fresh lemon juice, about 1/2 a lemon
2 tbsp real maple syrup
1 tbsp sesame oil
2 tbsp soy sauce
1/4-1/2 tsp cayenne pepper, i used about 1/4 tsp and i thought it needed a tad more heat!

when veggies are done, allow them to cool a bit, 3-5 minutes, then place them in a large mixing bowl, pour the sauce over top, combine well, place on 2-4 plates, and top with...
2 tsp toasted sesame seeds

this will definitely be enough for 4 people as a side dish, but ryan and i ate the whole thing!  and if ryan was out of town, i would gladly eat the entire bowl on my own!!!  it was that good! 

last night, i made a raw beet salad with greek yogurt and dill and a charred pepper and tofu relish.  the relish was very good, the beet salad was so so.  the beets were actually pretty bitter in their raw state.  if i was to do it again, i would either cook the beets first OR i would do baby potatoes instead of beets (Ry's idea) and make it into more of a hash and top it with a fried egg. 

tonight, i am getting some lobster cakes from Shiraz wine shop and am going to serve them with a purple potato, fennel, and goat cheese gratin.   instead of using butter and cream in the gratin, i am using kefir....hhhmmm, will that work? we will see!