Start by clearing a section of your countertop and setting out one large mixing bowl for the slaw and one small bowl or measuring jug for the dressing. Having both bowls ready before you begin makes the process smoother and prevents the cabbage and mango from sitting too long once cut.​

Open the small bag of coleslaw mix and check that the shreds of cabbage and carrot are relatively dry and crisp, not soggy, since excess moisture can dilute the dressing and dull the flavors. Place the coleslaw mix into the large bowl so it is ready for tossing later.​

Peel the mango with a vegetable peeler or a small paring knife, then stand it upright on the cutting board to slice the flesh away from the central pit in wide planks. Lay each plank flat and cut it into neat strips, then turn the strips and dice them into bite-size cubes that will distribute evenly through the slaw.​

Aim for pieces roughly the same size as the cabbage shreds so each forkful has a balance of crunch and sweetness. Add the diced mango to the large bowl with the coleslaw mix, gently separating any pieces that stick together so they do not clump in one spot.​

Rinse the cilantro under cool water and pat dry thoroughly with a clean towel or paper towels so extra water does not thin out the dressing. Gather the leaves and tender stems into a loose bundle and use a sharp knife to chop them into small pieces until you have about 1/4 cup.​

Sprinkle the chopped cilantro over the coleslaw mix and mango in the large bowl. Distributing it at this stage helps it spread more evenly once the dressing is added and the slaw is tossed.​

In the small bowl or measuring jug, add 3 tablespoons of soy sauce, 2 tablespoons of rice vinegar, 1 tablespoon of vegetable oil, and 1 tablespoon of toasted sesame oil. The soy sauce brings saltiness and umami, the rice vinegar adds gentle acidity, and the combination of neutral oil and toasted sesame oil gives the slaw a silky texture with a deep nutty aroma.​

Whisk the dressing thoroughly until the oils and liquids look unified and slightly emulsified, with no separate streaks floating on top. Taste a few drops on a piece of cabbage or mango; it should taste balanced—salty and tangy with a pronounced sesame note—and this quick check helps you understand how intensely it will season the slaw.​

Pour the dressing evenly over the coleslaw mix, mango, and cilantro in the large bowl, moving your hand in a circular motion so it does not pool in one area. Use salad tongs or two large spoons to lift from the bottom of the bowl and gently toss, making sure the cabbage shreds and mango cubes are all lightly coated.​

Continue tossing until you see a light sheen of dressing on most pieces, rather than visible puddles at the bottom of the bowl; this ensures flavor without making the slaw soggy. Take a moment to check that the mango is not getting mashed—gentle folding rather than aggressive stirring keeps the texture intact.​

Once the slaw is evenly coated, sprinkle the tablespoon of sesame seeds over the top. Toss gently once more so the seeds are distributed throughout, adding a bit of crunch and a toasty flavor that echoes the sesame oil in the dressing.​

Taste a forkful and adjust if needed: if it tastes too sharp, a small additional drizzle of vegetable oil will soften the acidity, and if it needs more brightness, a tiny splash more rice vinegar can lift the flavors. If you prefer a slightly saltier edge, a few extra drops of soy sauce can be stirred into the bowl and folded through carefully.​

If time allows, cover the bowl and place the slaw in the refrigerator for about 30 minutes before serving. This brief chilling period allows the cabbage to absorb some of the dressing, soften just slightly, and lets the flavors of soy, sesame, and mango meld into a more unified taste.​

Chilling also helps the mango stay firm and refreshing, which is particularly pleasant if you are serving this slaw alongside warm grilled dishes or spicy mains. When ready to serve, give the slaw a quick, gentle toss to redistribute any dressing that may have settled at the bottom of the bowl.​