This Crunchy Veggie Mango Salad is a very unique way to enjoy Brussels sprouts and kale with some sweet, tangy crunch!
Crunchy Veggie Mango Salad
Brianne Williams, RD, LD
- 15 Brussels sprouts
- 1/2 head of purple cabbage, sliced
- 1 carrot
- 1 large mango, diced
- 1/2 bunch kale, chopped thinly
- 1/2 cup sliced almonds
- 1/2 cup unsweetened dried cranberries
- Juice from 1/2 lemon
- Juice from 1 lime
- 1 tablespoon grapeseed oil
In a food processor slice Brussels sprouts, cabbage and carrot. In a large bowl toss processed veggie mixture with mango, kale, almonds and cranberries. Drizzle the lemon and lime juices along with the grapeseed oil over the ingredients and mix well. This is great fresh but also stays crunchy for leftovers the next day!
-Remove lime juice to enjoy on The Myers Way.