Ingredients
For the Salad
- 4 cups red cabbage, shredded
- 1 to 2 cups carrots, grated or peeled into ribbons
- 1 large red bell pepper, diced small
- 2 ripe mangoes, peeled and diced small
- ⅓ cup sunflower seeds
- 4 scallions, thinly sliced
- 1/2 cup fresh cilantro leaves, roughly chopped
- 1/2 cup fresh cup mint leaves, roughly chopped
For the Dressing
- 3 Tablespoons low-sodium soy sauce or tamari
- 3 Tablespoons rice vinegar
- 1 Tablespoon lime juice
- ⅛ teaspoon red pepper flakes
- 1 clove garlic, minced
- 2 teaspoons grated ginger
Directions
- Combine prepared vegetables in a large bowl.
- For the dressing, place ingredients in a small bowl or high-sided container. Whisk or blend with the immersion blender to evenly combine.
- Pour dressing over the prepared slaw ingredients and mix, using tongs to toss.
- Enjoy immediately or let salad sit to marinate before serving
@vetricommunity
Follow us on social media for recipes, resources and the latest VCP news!
Follow us on Instagram