This simple salad combines crunchy raw veggies and juicy mango that gets tossed in a lime and mustard dressing for the perfect balance of sweet, salty, and tangy. Turn it into a meal by adding fried or baked tofu or any grilled protein or add it to a rice bowl or tacos. The options are endless!
Ingredient highlight
Mango! These tropical stone fruits can be found year round at grocery stores, but are especially juicy and in season this time of year. They’re packed with vitamin C, vitamin A, fiber, and folate. To pick a ripe mango, it should be fragrant, heavy, and slightly soft when pressed with your finger (like an avocado).
Servings 6 as a side
Prep Time 15 minutes Ingredients
- 2 tbsp lime juice
- 1 tbsp olive oil
- 1 tbsp dijon mustard
- 1 tsp maple syrup (optional)*
- ½ tsp kosher salt
- 1 mango, thinly sliced (about 1 heaping cup)*
- 1 bell pepper, thinly sliced (about 1 heaping cup)
- ¼ cabbage, shredded (about 2 cups)
- 1 cup grated carrot (about 2 carrots)
- 1 cup finely chopped broccoli (about 1 small head)
- ⅓-½ cup chopped cilantro (optional)
- *A ripe but not super soft mango works best. If it’s too soft, it can become mushy, which still tastes good, it’s just a textural thing!
Instructions
- In a large bowl, whisk together the lime, oil, dijon, maple (if using), and salt until combined.
- Add the mango, bell pepper, cabbage, carrot, broccoli, and cilantro (if using) and toss to coat.
Items you can prep ahead (optional)
- Thinly slice 1 mango
- Thinly sliced 1 bell pepper
- Thinly slice 2 cups cabbage
- Grate 1 cup carrot
- Finely chop 1 cup broccoli
- Chop ½ cup cilantro
- Make dressing
- Make salad
Substitutions:
- Substitute mango with pineapple or even peach
- You’ll want about 4 cups of thinly sliced or shredded veggies. You could use the “coleslaw” mix you can find at the grocery store to save time.
- Use any fresh herb in place of cilantro: mint, basil, green parts of scallion all work! Though mint and basil don’t keep very well in the fridge once mixed in (they tend to turn brown).
Storage:
- Store leftovers in an airtight container in the fridge for up to 4 days.
Leftovers + Repurposing:
- Serve leftovers as a side to anything on the grill, add it to tacos, use as a slaw component on grain bowls, mix it into a salad, or pair with a breakfast burrito.
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