Mobile Teaching Kitchen

Crunchy Herb Salad


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


  1. Combine prepared vegetables in a large bowl.
  2. For the dressing, place ingredients in a small bowl or high-sided container. Whisk or blend with the immersion blender to evenly combine.
  3. Pour dressing over the prepared slaw ingredients and mix, using tongs to toss.
  4. Enjoy immediately or let salad sit to marinate before serving



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