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

Crunchy Veggie Mango Salad

Servings

Servings:

4

4

Ingredients

Ingredients

  • 1 454 lb g brussels sprouts
  • 4 960 cups ml red cabbage about 1/2 head, sliced
  • 1/2 red onion sliced
  • 1 mango diced
  • 1 240 cup ml kale chopped thinly
  • 1/2 120 cups ml almonds sliced (avoid on the Autoimmune Protocol)
  • 1/2 120 cups ml dried cranberries
  • lemon juice from 1/2 lemon
  • lime juice from one lime
  • 1 14.787 tbsp ml grapeseed oil

Instructions

Instructions

  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.