In small bowl, whisk together sesame oil, avocado oil, soy sauce, rice vinegar, minced garlic, grated ginger, hot sauce and honey until smooth. Taste and adjust seasoning if needed.

In large mixing bowl, combine leafy greens, shredded cabbage, green onions, diced mangoes, edamame, julienned carrots and cubed bell pepper. Toss gently to combine.

Drizzle sesame ginger sauce over salad and toss until vegetables are evenly coated.

Divide salad into bowls or plates and serve immediately. Optional: Sprinkle sesame seeds or a few sprigs of fresh cilantro for added flavor and texture.