Mango Rainbow Crunch Salad
Servings 6 People
Ingredients
- 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)
- 2 tbsp lime juice
- 1 tbsp olive oil
- 1 tbsp dijon mustard
- 1 tsp maple syrup (optional)*
- ½ tsp kosher salt
- *If your mango is not very sweet, I’d recommend adding a bit of maple syrup.
Items you can prep ahead (optional)
- Prep mango, bell pepper, cabbage, carrot, broccoli, cilantro
- Make dressing
- Make salad
Instructions
- In a large bowl, add the mango, bell pepper, cabbage, carrot, broccoli, and cilantro (if using).
- In a mason jar or small bowl, mix together the lime, olive oil, dijon, maple (if using), and salt. Pour over the veggies and toss to coat.
Notes
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, add to tacos, with your breakfast burrito, or top with any protein or a fried egg for a more complete meal.