Welcome summer with this easy dish, which we made in our Memorial Day cooking class on the back porch. Using pre-shredded cabbage makes it simple: we used half a package of shredded red cabbage, a package of broccoli slaw, and another of traditional cabbage “cole slaw” mix. We diced the jalapeño, and used half cilantro and half parsley for the final dish. If you don’t want to grill the shrimp, you could easily sauté them in a little oil on your stovetop (or roast them in 425F oven). Do try to get the mango, however: cutting it into julienne slices so it “hides” in the slaw is what makes the dish so good—you don’t expect to get a bite of “sweet” mixed in with the cabbage!