For the dressing:

• 1 clove garlic, finely grated
• 1/4-inch piece fresh ginger, peeled and grated
• 1 tablespoon pure maple syrup
• 3 tablespoons freshly-squeezed lime juice (from about 2 limes)
• 1/4 cup + 1 tablespoon extra-virgin olive oil
• kosher salt and freshly ground black pepper, to taste
• sriracha, to taste

For the salad:

• 1 head red cabbage, cored and shredded
• 1 large carrot, peeled
• 1 red bell pepper, seeded and thinly sliced
• 2 barely ripe ataulfo mangos (or one large mango), peeled, pitted, and thinly sliced
• 1 bunch green onions, thinly sliced on the diagonal
• 1/4 cup fresh mint leaves, torn into pieces, plus more whole leaves for topping
• 1/4 cup fresh basil leaves, torn into pieces, plus more whole leaves for topping
• 1/2 cup roasted cashews, peanuts, or both, chopped
• kosher salt and freshly ground black pepper, to taste

Make the dressing: In a small jar with a tight-fitting lid, combine the garlic, ginger, maple syrup, lime juice, olive oil, salt, and pepper. Secure the lid, and shake until emulsified. Taste and add sriracha to your liking.