Here is a tropical change from the usual celery seed coleslaw. Allow the dressing to sit as long as possible to build up the heat. From the article Mango Madness!
2 green mangos, peeled and pitted
1/2 papaya, peeled, reserving 3 tablespoons of the seeds
1 cup shredded cabbage
1 small purple onion, thinly sliced
Chopped fresh watercress for garnish
1/2 papaya, peeled and chopped
2 tablespoons sugar
1/4 cup cider vinegar
1 habanero chile, stemmed, seeded and chopped
3 tablespoons papaya seeds
1/2 cup vegetable oil
Salt and freshly ground black pepper to taste
Julienne cut the mangoes and papaya in strips 1/4-inch wide and 2 inches long. Combine the mango, papaya, cabbage, and onion in a bowl.
To make the dressing, place the papaya, sugar, vinegar, habanero, and papaya seeds in a blender and, with the machine running, slowly add the oil. Puree until blended and the papaya seeds look like ground pepper. Add salt and pepper to taste.
Add just enough of the dressing to lightly coat the salad, garnish with the watercress, and serve.