This refreshing salad is packed with extra crunch from 4 crunchy veggies that are tossed with a sweet, tangy, and very slightly spicy dressing.
It is the perfect kind salad to put together for a picnic. It stays crunchy and the dressing remains lightly coating everything because it doesn’t get watered down by all the crispy veggies. It pairs as well with Thai curry as it does with taco. Add some raw pepitas on top for extra crunch and to make this salad a satisfying lunch entrée all on its own.
All that, and this salad is loaded in Vitamins A & C with a good amount of Vitamin K!
The Stuff: Dressing
- 1 mango, peeled and sliced into large pieces
- juice of 1 lime
- juice of 1 blood orange
- 1/4 sweet red bell pepper, de-seeded
- 1/4 Anaheim chili, de-seeded
- 1/4 Poblano chili, de-seeded
Combine all ingredients into a food processor, fitted with an S-blade*. Process on high until you have a thick sauce, scraping down sides as needed until smooth. Set aside.
*If you have a powerful blender (e.g., VitaMix) you can just throw everything into the blending vessel and blend until smooth.
The Stuff: Salad
- 1 small jicama, peeled and sliced into 2″ matchsticks
- 3 medium carrots, sliced thin (slicing blade on food processor works great!)
- 1/4 sweet red bell pepper, finely diced
- 1/4 purple cabbage, chopped small
- 5-6 sprigs of fresh coriander (cilantro), leaves removed and shredded by hand
Toss all ingredients with dressing in a large bowl and serve.
Makes 6 vitamin & fiber packed servings!
Nutritional Info
Serving Size: 1 cup
Calories: 71
Total Fat: 0 g
Sodium: 27 mg
Carbohydrates: 17 g
Dietary Fiber: 5 g
Sugars: 10 g
Protein: 1 g