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Pointed cabbage and mango salad

Pointed Cabbage and Mango Salad: A Crunchy Summer Delight

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Enjoy a refreshing Pointed Cabbage and Mango Salad, perfect for summer with vibrant flavors and quick preparation.
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Prep Time 15 minutes
Chill Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Salads
Cuisine: Summer
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 1/2 head savoy cabbage Thinly sliced
  • 1 large ripe mango Cubed
  • 1 medium carrot Julienned
  • 1 medium red bell pepper Diced
  • 1/4 cup fresh coriander Chopped, optional
For the Dressing
  • 1 tablespoon lime juice Freshly squeezed
  • 2 tablespoons sesame oil Can substitute with olive oil
  • 1 tablespoon honey or agave syrup For sweetness
  • to taste salt
  • to taste black pepper

Equipment

  • Mixing Bowl
  • small bowl
  • whisk
  • salad tongs

Method
 

Preparation Steps
  1. Wash and dry the fresh ingredients. Thinly slice half a head of savoy cabbage.
  2. Peel and cube a ripe mango. Julienne one medium carrot and dice a red bell pepper.
  3. Combine all the veggies in a large mixing bowl.
  4. In a separate small bowl, whisk together the lime juice, sesame oil, and honey or agave syrup.
  5. Pour the dressing over the bowl of prepared vegetables and gently toss together.
  6. Season with salt and pepper, adding chopped coriander if desired.
  7. Serve immediately or chill for about 15 minutes before serving.

Nutrition

Serving: 1servingCalories: 150kcalCarbohydrates: 20gProtein: 3gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 2gSodium: 200mgPotassium: 300mgFiber: 4gSugar: 10gVitamin A: 3000IUVitamin C: 60mgCalcium: 40mgIron: 0.7mg

Notes

Use the ripest mango and freshest savoy cabbage for the best flavor. Customize vegetables as preferred and mix just before serving for optimal crunch.

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