Sunshine Mango Cabbage Salad with Peanut-Lime Dressing
Prep
20m
Cook
0m
Total
20m
Serves
4
Cal
380
“Brighten your day with this vibrant, crunchy, and utterly satisfying salad that sings with the flavors of Thailand!”
Brighten your day with this vibrant, crunchy, and utterly satisfying salad that sings with the flavors of Thailand! Inspired by Asian flavors, this quick weeknight sunshine mango cabbage salad with peanut-lime dressing comes together with just a handful of ingredients and yields 4 generous servings. At 380 calories per serving, it's a satisfying choice that doesn't compromise on nutrition. Ready in 20 minutes (20 min prep, 0 min cook), it's proof that plant-based comfort food can be both simple and extraordinary.
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Instructions
- 1
Prepare the vegetables: In a large bowl, combine the shredded green and red cabbage, julienned mango, sliced red bell pepper, shredded carrots, chopped cilantro, and mint (if using). Set aside.
- 2
Make the dressing: In a small bowl, whisk together the peanut butter, lime juice, soy sauce/tamari, maple syrup, grated ginger, minced garlic, and red pepper flakes (if using). If the dressing is too thick, add warm water one tablespoon at a time until it reaches a pourable consistency.
- 3
Combine and toss: Pour the dressing over the prepared salad ingredients. Toss gently but thoroughly until all the vegetables and mango are well coated.
- 4
Serve: Divide the salad among serving bowls. Garnish generously with chopped roasted peanuts and toasted sesame seeds. Enjoy immediately for the best crunch!
Pro Tips
No cooking required! Make sure your ingredients are fresh and at the right temperature for the best result.
If you have a wok, use it. The high heat and shape create better texture and flavor development than a regular pan.
Taste as you go and adjust seasoning before serving. Plant-based dishes often benefit from a squeeze of lemon or a pinch of salt at the end.
Serving Suggestions
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