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Mango Red Cabbage Kaleslaw

Mango Red Cabbage Kaleslaw
Prep time

Total time


Taste buds are sent to a tropical location when consuming. With the addition of lime and coconut in the mango dressing, this salad is sure to be a hit at your next BBQ or stay-at-home dinner. Another N.E.A.T. recipe: Nutritious, Easy, Affordable, and so Tasty! Enjoy the bonus recipe for the dressing included here too.
Recipe type: Salad
Cuisine: Canadian
Serves: 4 servings

  • Mango Coconut Lime Dressing
  • • 1 tbsp. coconut oil
  • • ½ inch fresh organic ginger, peeled, grated or cut in very small pieces
  • • 1 to 2 limes, juiced
  • • ½ cup mango, fresh or frozen (thawed completely)
  • Kaleslaw
  • • 1 large bunch dinosaur kale leaves (or any other if you can’t find), cut in strips or shredded
  • • ¼ red cabbage, grated
  • • ¼ cup diced mango fresh or frozen (thawed)
  • • ⅛ cup fresh chives or green onions, chopped
  • • ⅓ cup raw organic cashews or pumpkin seeds

  1. Make dressing: Liquefy the coconut oil in a small container over warm water. Add to a small blender, hand blender or Magic Bullet. Next add the ginger pieces, and lime juice. Blend for about ½ to 1 minute. Add the mango, and blend until completely mixed. Set aside.
  2. Make salad: Combine all in a salad bowl except cashews or seeds. Toss well with the Mango Coconut Lime Dressing above. Let rest for ½ hour for flavors to blend. Serve. Sprinkle on individual servings, 8 cashews or 1 to 2 tbsp. of pumpkin seeds.


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