This Mango Cabbage Salad is like a flavor explosion in your mouth! And of course it’s super nourishing as well.
Look at all the amazing health benefits of red cabbage…
- Packed with Vitamin C- 1 cup of chopped raw cabbage contains about 75% of your daily requirement! Vitamin C is crucial for a strong immune system.
- Contains anti-inflammatory nutrients and antioxidants which help to fight chronic diseases, such as cancer, heart disease, diabetes, and arthritis.
- Rich in Vitamin K which promotes healthy bones and Vitamin A for healthy eyes.
- One of the EWG’s “Clean 15” fruits and vegetables with the lowest amount of pesticide residues.
And that’s just the cabbage…this salad contains a ton of other nourishing and disease-fighting foods as well! Every ingredient in this recipe has a long list of health benefits alhamdulillah.
This salad can be made a few hours ahead of time, so it’s perfect for bringing to gatherings.
If you have a food processor with a shredding blade, you can use it for the cabbage, carrot, and apple.
Mango Cabbage Salad
| Servings | Prep Time |
| 6people | 15minutes |
|
|
Ingredients
- 1/2 head of cabbageshredded
- 1large carrotshredded
- 1large not-too-ripe mangocut into thin strips
- 1 appleshredded or chopped
- 1/3cup green onionsliced
- 1bunch fresh cilantrochopped
- crushed nuts to sprinkle over the top, such as walnuts or almonds(optional)
For the Dressing:
- 2tablespoons olive oil
- 4tablespoons lime juice
- 1tablespoon honey
- 1tablespoon diced fresh ginger(or 1/4 teaspoon dried ground ginger)
- 1/2teaspoon sea salt
- crushed red pepperto taste
Instructions
- Cut up all your veggies and fruits and add everything to a large bowl.
- Add the dressing ingredients to a jar and shake well. Poor the dressing over your veggies and mix well.
- Sprinkle crushed nuts over the top (optional).
- This salad can be eaten right away, or after leaving to sit for a few hours. I've eaten it the next day as well and it still tasted great!
Delicious! I made the recipe as is, except I subbed in tahini for the olive oil.
Oooh I love tahini, that’s a great idea!