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

Crunchy Veggie Mango Salad


  • 15 brussels sprouts
  • 1/2 head red cabbage sliced
  • 1/2 red onion sliced
  • 1 large mango diced
  • 1/2 bunch kale chopped thinly
  • 1/2 cup sliced almonds (avoid on the Autoimmune Protocol)
  • 1/2 cup unsweetened dried cranberries
  • juice from 1/2 lemon
  • juice from 1 lime
  • 1 Tbsp grapeseed oil


  1. In a food processor, slice Brussels sprouts and cabbage.
  2. In a large bowl, toss processed veggie mixture with mango, kale, almonds, and cranberries. 
  3. Drizzle the lemon and lime juices along with the grapeseed oil over the salad ingredients and mix well.