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November 4, 2018

Mango Cabbage Salad

This Mango Cabbage Salad is like a flavor explosion in your mouth! And of course it’s super nourishing as well.

Mango Cabbage Salad

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
Print Pin

Mango Cabbage Salad

Prep Time 15 minutes minutes
Total Time 15 minutes minutes
Servings 6 people

Ingredients

  • 1/2 head of cabbage shredded
  • 1 large carrot shredded
  • 1 large not-too-ripe mango cut into thin strips
  • 1 apple shredded or chopped
  • 1/3 cup green onion sliced
  • 1 bunch fresh cilantro chopped
  • crushed nuts to sprinkle over the top, such as walnuts or almonds (optional)

For the Dressing:

  • 2 tablespoons olive oil
  • 4 tablespoons lime juice
  • 1 tablespoon honey
  • 1 tablespoon diced fresh ginger (or 1/4 teaspoon dried ground ginger)
  • 1/2 teaspoon sea salt
  • crushed red pepper to 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!

Filed Under: Salad, Side Dishes

Reader Interactions

Comments

  1. Jane says

    May 24, 2021 at 1:45 pm

    Delicious! I made the recipe as is, except I subbed in tahini for the olive oil.

    • Dr. Laura says

      July 5, 2021 at 10:26 am

      Oooh I love tahini, that’s a great idea!

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