This recipe, of course is open to all sorts of variations. Roast pork, especially the kind sold by Chinese butchers, is wonderful. Or vegetarians can use sautéed tofu. No mangoes? Try orange segments or slices of nectarines. You can use Romain’s French vinaigrette recipe, or make a batch of your favorite. For slaw like this, I like to enliven the salad dressing with a bit of soy sauce, balsamic, or a few drops of toasted sesame oil. In the summer, I like my dressings on the vinegary or tart side so although I didn’t have any limes on hand, I’m sure a squeeze of lime juice would add a nice tang to the salad.