Mango Rainbow Crunch Salad
Servings 6 as a side
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!
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
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.
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 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.