For the mango slaw:

• 1/2 ripe Mango thinly sliced
• 1 cup purple cabbage thinly shredded
• 1/4 cup cilantro roughly chopped, packed
• 1 green onion whites and tender green parts thinly sliced
• 1 tablespoons lime juice
• 1 tablespoons honey
• 1 teaspoon Chili garlic sauce (like sriracha)
• 1/4 teaspoon kosher salt

For the salmon glaze:

• 3 tablespoons honey
• 2 tablespoons soy sauce low sodium, or coconut aminos
• 1/2 tablespoon sesame oil
• 1 to 2 tablespoons Chili garlic sauce or sriracha
• 2 cloves garlic minced

For the salmon bowl:

• 1 1/2 pounds salmon skinless
• 1 teaspoon kosher salt or to taste
• 1/2 teaspoon garlic powder or to taste
• 1/2 teaspoon smoked paprika or to taste
• 1 tablespoon sesame oil
• 2 1/2 cups quinoa cooked, for serving
• carrot 2 to 4 of the following, shredded carrot, sliced cucumber, fresh cilantro
• cucumber
• broccoli
• avocado
• edamame
• cilantro
• sesame seeds for garnish

Spicy Mayo (optional)

• 1/4 cup mayonnaise
• 1 tablespoon sriracha
• 2 teaspoons honey