This Crunchy Veggie Mango Salad is a very unique way to enjoy brussels sprouts and kale with a sweet, tangy crunch! It’s great fresh, but also stays crunchy for leftovers the next day.
Crunchy Veggie Mango Salad
Course:
Protocol:
Servings
4
Ingredients
- 1 lb 454.00 g brussels sprouts
- 4 cups 960.00 ml red cabbage about 1/2 head, sliced
- 1/2 red onion sliced
- 1 mango diced
- 1 cup 240.00 ml kale chopped thinly
- 1/2 cup 120.00 ml almonds sliced (avoid on the Autoimmune Protocol)
- 1/2 cup 120.00 ml dried cranberries
- lemon juice from 1/2 lemon
- lime juice from one lime
- 1 Tbsp 14.79 ml grapeseed oil
Instructions
- In a food processor, slice Brussels sprouts and cabbage.
- In a large bowl, toss processed veggie mixture with mango, kale, almonds, and cranberries.
- Drizzle the lemon and lime juices along with the grapeseed oil over the salad ingredients and mix well.
